Salted tomatoes and cucumbers are a favorite snack in the winter. They are good because they do not threaten to add extra centimeters to the waist. In every family, the secrets of preparing stocks for the winter are passed down through the female line. Due to the difference in gastronomic affections, some people like sweet tomatoes, while others like spicy ones. Recently, there has been a tendency to test a variety of exotic recipes, for example, tomatoes with grapes, watermelon, apples, etc. But after experimenting, most housewives still return to the standard salting option.

Salted tomatoes for the winter

salting recipe without vinegar

The described recipe is very simple. According to it, you will get tomatoes "in the best traditions" fragrant and tasty. They will be prepared without vinegar, so they are suitable for those who suffer from stomach problems. Currant and cherry leaves, which are placed in jars, dill umbrellas and horseradish, will give a magical aroma to tomatoes. Most likely, you will not be able to find them on the shelves of supermarkets, so you will have to go to the market.

Choose beautiful tomatoes for pickling, without defects, of medium size, in no case, not overripe and not soft (it is better to send them for a tomato). Delicious pickles are obtained from the so-called "cream" (small elastic tomatoes, oblong shape), fruits in the form of a light bulb, and even from Cherry.

Ideally, tomatoes should ripen with their reddening sides exposed to the hot summer sun. Therefore, try to buy not greenhouse, but ground tomatoes.

In the autumn season, when the first frosts appear on the soil, not all tomatoes have time to ripen. So that they do not turn black, the housewives collect the remains of the crop along with green unripe fruits. Green tomatoes are stored at home, where they ripen. Just this recipe for salted tomatoes in a cold way can also come in handy for pickling brown and green tomatoes.

It seems that you should not even think about what to do with ready-made tomatoes; you can eat them with side dishes and put them on the table when a male company comes to visit. But, in addition, tomatoes will be a good addition when cooking soups, meat and stewed vegetables.

Ingredients:

• prepared water - 10 liters;
• salt - 2 cups;
• sugar - 1 cup;
• tomatoes (red, green or brown);
• garlic;
• fragrant dill umbrellas;
• currant leaves;
• cherries;
• horseradish (leaf or root).

Cooking process:

To prepare the brine, you need to boil water, cool, dissolve salt and sugar in it.

Garlic should be divided into cloves, peeled and washed. Cut the garlic cloves into several pieces.

Rinse the currant and cherry leaves. Peel the horseradish root and cut it with a knife into small pieces. Leaves can be simply rolled or torn by hand.

Wash the tomatoes, let them drain, dry a little, prick each tomato with a skewer or fork. This is done so that the tomatoes do not burst and are better salted.

Lay the tomatoes in layers in a pickling container, shifting them with currant and cherry leaves. Add garlic, dill umbels, horseradish leaves and roots.

Tomatoes can be salted in jars (both three-liter and five-, ten-liter), enamel pots, stainless steel, plastic or wooden barrels. Just do not use aluminum utensils for these purposes. Pour the cold brine over the tomatoes and store in a cool place or in the refrigerator.

Adviсe:

If you want to make a familiar dish unusual, then add salted tomatoes to it. Try, for example, cooking Polish soup.

To prepare it, you will need 2.5 liters of broth, 400 g of salted tomatoes, 5 potatoes, carrots, onions, a bunch of greens, a piece of butter and 0.5 cups of rice.

Tomatoes need to be rubbed through a colander, resulting in 250-300 g of sauce. Grate the carrots, chop the onion, cut the potatoes into cubes. Throw the potato cubes into the boiling broth, after 5 minutes add the rice. Cook until the rice grains are ready (about a quarter of an hour). Fry carrots with onions in oil, add tomato puree. Pour the finished roast into the soup, chopped greens, salt if necessary. Boil after boiling for 3 minutes, after turning off, let the soup brew a little.

As you can see, salted tomatoes can be not only an appetizer, but also one of the components of delicious dishes. Therefore, be sure to stock up for the winter so that the menu is varied and tasty.

Thank you mom for the recipe and photos!

I want to add, if you don’t have time to wait a few weeks, and that’s how much they will salt, take the same recipe as a basis. Just cook tomatoes not cold, but hot. That is, fill not with cold water, but with hot brine. And leave the tomatoes for a day or two to be stored at room temperature. The fermentation process will be reduced significantly, even the next day you can enjoy lightly salted red tomatoes.

Sincerely, Anyuta.

Salt tomatoes can be green or red. In any case, the thing turns out to be intoxicating.

And although the effect of brine from cabbage is somewhat higher, the tomato one tastes good and has a more immediate effect. One drawback - during biting, they are able to splash abundantly on clothes and then not wash off. Salted tomatoes came into our everyday life not so long ago. There are no long-standing traditional recipes for salting them. Mistresses to this day tirelessly conduct various experiments, trying to surpass themselves.

It turns out a delicious product, it goes very well with boiled potatoes.

Ingredients (based on two to three three-liter jars):

• tomatoes (varieties "cream", "chumachok") - three kilograms;
• garlic - one head;
• pickling broom from the foliage of horseradish, cherries, currants, dill (with seeds) - one per jar;
• Lavrushka - two leaves, black pepper - ten peas, cloves - two buds, allspice - three peas (for each jar);
• salt - 50 - 60 grams per jar.

How to salt tomatoes in jars for the winter:

1. We wash the tomatoes in cold water, without fail we cut off all the tails. Spoiled vegetables are not used.
2. We wash the pickling "broom", cut it into pieces no longer than a match, mix, achieving a uniform composition. We lay out on the banks to cover the bottom. This should take about half of the composition.
3. We lay bay leaf, pepper, cloves in the indicated quantities.
4. We dilute one hundred - one hundred and twenty grams of salt in half a liter of boiling water, pour the hot solution into jars with spices.
5. We put the tomatoes. Don't force it. Add the garlic cloves, the remaining "broom" to the jars. Some in the middle arrange another layer - it is allowed.
6. Fill jars to the top with cold water, close with nylon lids. It is necessary to gently shake the jar and turn it over several times so that the saline solution spreads evenly.

After that, we leave the jars in a place that is not exposed to direct sunlight. After surviving three days, we move them to a cool place for two weeks. It is allowed to store in the refrigerator, on the balcony (if it is cool enough), in the cellar. The recipe for salting a tomato is licking your fingers, try it!

For those who like to diversify their winter diet with the help of blanks, we would like to offer other spin options: marinating, and salting. You can easily find all these and many other recipes in our recipe book on the website.

Salted tomato delicious recipe

Salted tomatoes are considered a delicious snack that you can’t buy in a store. The main advantage is that vinegar is not used. Small varieties of tomatoes in glass containers look very nice. It is recommended to use in the first half of winter, until the vegetables have lost the bulk of the vitamin composition.

Ingredients:

• pickling broom (one per jar) - leaves of horseradish, cherries, currants, dill, parsley, celery, garlic, pepper, mustard grains, lavrushka and cloves;
• vegetable oil - one spoon per jar;
• salt - 100 - 140 gr per one and a half liters of water;
• tomatoes - 3 kg per two cans;
• sugar - 20 g per jar (added if desired).

How to salt tomatoes for the winter:

1. We select strong and red tomatoes, characterized by dense pulp. Unripe fruits are allowed to be used, but they should be salted in a separate container.
2. My tomatoes. To make them better saturated with salt, we pierce each with a toothpick.
3. Banks are recommended to be sterilized.
4. We lay out the tomatoes in a container, add a "broom". Make sure that the horseradish leaves are on top so that mold does not form. For the same purpose, vegetable oil is added, which does not allow air to pass through to vegetables with its stain.
5. Pour not too hot (for green) or cooled (for red tomatoes) brine.

Be careful not to pour down the throat - during fermentation, it can flow out. We cover the jars with lids and leave them in the room for several days. Next, the jars are moved to a cool place and aged for another three weeks.

A simple recipe for salted tomatoes with garlic

One of the most popular recipes. Tomatoes keep well all winter.

Ingredients:

• tomatoes - 10 kg;
• fresh dill - 150 gr (about a bunch);
• garlic - 220 gr (5 - 6 heads);
• horseradish - 50 gr (one medium-sized root);
• tarragon - 25 gr (2 - 3 stems);
• hot pepper - 10 gr (one pod);
• salt - 400 gr;
• water - 8 liters.

How to salt tomatoes with simple salting:

1. Tomatoes are sorted, washed in cold water, tails are removed.
2. Clean jars are recommended to be sterilized.
3. Tomatoes are laid out in prepared containers along with spicy ingredients. Note that you can use a pot, a tub, a bucket as a container. Vegetables should be packed as tightly as possible, periodically shake the container. The pickling "broom" is laid out in three stages - bottom, middle, top.
4. We pour the brine.

If salted in a large container, then the top is covered with a napkin, on which a circle with a load is superimposed. Periodically it is necessary to wash the circle, remove the formed mold. After a month and a half, the tomatoes are completely ready for use. But keep in mind that in a large container, red tomatoes are not salted under the load, as they are subject to deformation.

Salting tomatoes for the winter

In this way, the grown tomato crop was previously preserved in this way. A lot has changed over time, but this recipe has remained the same. salt tomatoes for the winter under the power of every housewife.

Ingredients:

• pickling "broom" - 1 per jar;
• garlic - 3-4 cloves per jar;
• water, preferably spring;
• coarse salt - 3 - 4 tablespoons per 1 liter of water;
• tomatoes of small and medium varieties.

How to pickle tomatoes for the winter:

1. Tomatoes are selected the same in size and ripening. The correct solution is to use slightly unripe vegetables grown in the open field, which have a thin but fairly strong skin. We remove the tails, rinse the tomatoes thoroughly with cold water.
2. "Broom" pickling is cut into pieces of eight centimeters. We lay about half on a three-liter glass container, leave the second for now.
3. We lay the tomatoes, trying to do it as tightly as possible. At the same time, garlic is placed in the jar. The remaining spice is laid out on top of each container.
4. It is not scary if, when preparing the brine, lay more salt than it should be. The secret is that the tomatoes will take in as much as it takes for salting. We prepare the brine at the rate of one liter per three-liter jar. Dissolve salt in boiling water, wait seven minutes, start pouring into jars.

We lightly cover the jars filled with brine with nylon lids and leave them at room conditions for several days to activate the fermentation process. When the brine becomes cloudy, the resulting gas bubbles will be visible to the naked eye, the jars are tightly covered with lids and sent to a cold place. After a couple of weeks, the tomatoes are ready, you can eat.

How to salt tomatoes in liter jars

It is believed that you can salt in any container, but for convenience, use glass jars.

Ingredients:

• tomatoes - three kilograms;
• salt - three tablespoons;
• sugar - two spoons
• pure water.

Cook together:

1. We choose small tomatoes, pierce the skin, tightly lay them in jars up to the shoulders.
2. We send large tomatoes to the pan and heat it, not bringing to a boil. We grind the mass through a sieve, add salt and sugar.
3. The prepared composition is filled with jars with small tomatoes. Make sure that a couple of centimeters remain free to the top of the neck.
4. A liter jar of tomatoes is sterilized in boiling water for ten minutes.

According to this recipe, very tasty tomatoes in their own juice are obtained.

How to salt tomatoes for the winter

The recipe is convenient for those who live in urban areas without a cellar. Moreover, it is quite expensive to purchase such a product in winter, but you always want something unusual, spicy, sour, salty ...

Ingredients:

• "bouquet" for salting - 1 per jar;
• garlic - 3 - four cloves;
• salt - 5 - 6 tablespoons;
• sugar - 3 tablespoons;
• water - 2.5 liters;
• tomatoes.

Cooking method:

The entire recipe is based on cooking a tomato in a three-liter glass container.

1. At the bottom of a clean jar, a pickling “bouquet” washed in water is laid.
2. Tomatoes are washed with cold water, pierced in the stalk area with a toothpick several times, sent to a jar.
3. Lay the garlic, cut it coarsely.
4. Boil water for brine, add salt and sugar, wait a bit. Pour jars of tomatoes with not very hot brine. At the same time, we place a metal spoon in the jar so that it comes into contact with the glass wall. This measure is necessary so that the glass does not burst from the hot brine.
5. Lightly cover the jar with a lid, leaving access for air. In this position, everything remains in a warm place for a couple of days.

As soon as the brine becomes cloudy and bubbles appear, the lids are put on tighter, the jars are sent to a cool place. After a week, tomatoes can be eaten. The recipe is great!

A simple recipe for pickled tomatoes in jars

This recipe for green tomatoes has its own peculiarity. So that the tomatoes do not turn out to be harsh, they are first kept in boiling brine (water and salt) for two minutes.

Ingredients:

• tomatoes - 10 kg;
• dill - 200 gr (a pair of bunches);
• currant (black-fruited variety) - 100 gr (80 - 100 leaves);
• granulated sugar - 200 gr;
• coarse salt - 250 gr;
• water - 5 liters.

Cooking method:

1. We sort out the tomatoes, we reject the spoiled ones, we wash them in cold water, removing the tails.
2. We cut the spicy set into small pieces, put them in containers (you can distribute them into several layers).
3. Boil water, dissolve salt.
4. For a couple of minutes, send the tomatoes into the boiling brine, then put them in jars.
5. Add sugar to the brine, continuing to boil until completely dissolved.
6. After waiting a little, fill the jars with tomatoes.

It is necessary to store tomatoes for several days in a room, then rearrange them in a colder place. Appetizer - first class!

Salted tomatoes have always been considered one of the special treats in Russia. There are many ways to pickle them for the winter. In winter, these vegetables will remind you of the summer season.

How nice it is to remember the aroma and taste of real summer vegetables, especially when the weather outside is no longer so warm and sunny!

Of course, now you can buy a lot in the supermarket, but it's better to do it yourself; today we will tell you how to salt tomatoes in jars so that they become a signature dish. Agree, home cooking in any case will be healthier and tastier than store-bought, and the cooking steps, at the same time, will be within the power of even a beginner.

Surely, many of us remember how mom or grandmother pickled tomatoes, and mysterious overturned jars stood all over the kitchen. As children, it seemed to us a big, important and incredibly difficult thing.

But let's reveal a little secret: pickling tomatoes for the winter is a rather simple process, and if the task is not to provide the entire district with canned food for three years in advance, then it is quite fast.

There are a great many cooking options, and every housewife probably has her own tricks on how to salt tomatoes, so today we will tell only the classic recipe. And if over time you want to add something, you can fantasize as you like.

Salting tomatoes for the winter with horseradish

Ingredients

• - 2 kg + -
• - 4 things. + -
• - 100 g + -
• - 1 PC. + -
• - taste + -
• — 2 tbsp (or to taste) + -
• - 5 peas + -

How to pickle tomatoes with horseradish for the winter

• First of all, we sterilize the jars and lids. If there is no special apparatus, then it is quite simple to do this by holding the jars in a steam bath, in an electric oven or microwave. In the latter case, do not forget to pour a little water into them so that they do not burst.
• Do not forget about the lids - it is most convenient to lower them into boiling water for a couple of minutes.
• We carefully take everything out (very hot!) And put it on a clean cloth until it dries completely. You can not wipe the banks, otherwise you will have to start over.
• While the jars are drying, prepare all the ingredients: thoroughly wash and dry the tomatoes, peel the garlic and parsley root from the thick outer peel and cut into several pieces, rinse the dill with the stems thoroughly in water.

For pickling, it is better to take medium-sized tomatoes with thick skins, then they will remain dense and will not lose their shape.

• In clean jars we put a little greens, black pepper, a piece of chopped garlic and a small piece of parsley. The more greens we put, the more spicy the tomatoes will be.
• Tightly, but in order not to damage the shape, we put the tomatoes to the middle of the jar. They should not "float", but there should not be any wrinkling either.
• Repeat the layer of spices and again tightly stack the tomatoes to the very top. We take into account that we will pour water under the very neck, without a layer of air, so we put the tomatoes without being greedy.
• Pour boiling water over vegetables, lightly cover them with lids and let it brew for 20 minutes.
• We take a separate clean pan and pour all the liquid from the cans into it. Leave the tomatoes and spices in place.
• Salt at the rate of 50 grams of salt (about 2 tablespoons) per 1 liter of water. Bring to a boil again and stir until all the salt is dissolved.

• Pour all the tomatoes with the resulting brine again. It is very important that the liquid is under the very neck. There should be no air up to the lid.
• Seal the jars tightly and leave to cool at room temperature. Depending on the volume, this may take several hours.

If there are no special marks on the sealed lid, then it is better to turn the jars upside down before cooling. This is done in order to check the tightness: if the brine began to flow out, then it is necessary to repeat the preservation.

When the jars have completely cooled down, we put them in a cool place for 2-3 months. After that, you can open and enjoy salted tomatoes.

Now you have a recipe for salting tomatoes in jars so that they taste just as good as barrel ones. Try to preserve summer vegetables this summer and you - then you will have an excellent natural treat on hand for the New Year.

Bon appetit!

During the vegetable harvest season, almost every housewife is concerned about preparing a sufficient amount of tomato juice and fruit drink for the winter, pickling and pickling tomatoes, because without them it is impossible to imagine cooking many favorite dishes. Of course, now fresh tomatoes are sold in stores all year round, but how can they be compared in taste and aroma (and price) with seasonal - ripe, juicy and sweet tomatoes.

There are countless recipes for salting tomatoes in jars for the winter. Most of the technologies used and traditional ingredients have come down to us from distant ancestors, but as new products and technical capabilities appear in the kitchen, old "grandmother's" recipes are adapted, simplified and become even more interesting.

Salted Tomato Recipes

First of all, we clarify that for whole-fruit pickling it is best to take medium-sized red or pink tomatoes, which fit well in jars (for example, it is now very popular to pickle cherry tomatoes), round or plum-shaped, of the same degree of maturity, with fleshy, uniform pulp and enough thick sandpaper. It is desirable that they be rich and balanced in taste: sweet enough with pronounced sourness. Salt for any of the harvesting methods, it is necessary stone coarse grinding, extra and iodized are not suitable.

Tara any is used, the main thing is that it be made of non-oxidizing materials, and its volume should correspond to the number of vegetables and the possibilities of subsequent storage. That is, you can pickle tomatoes both in a bucket (barrel, tub, large saucepan), which then have to be kept in the cellar or on the balcony, or in small portioned jars or even in a plastic bag and allocate space for storage in the refrigerator or in the pantry .

For pickling tomatoes, cold and hot methods, pickling and pickling, as well as a dry method (without water) or pouring with natural tomato juice are used. We offer you some of the most popular and simple recipes.

This is the oldest method in which vegetables are salted in the process of lactic acid fermentation (fermentation). If you prefer large-sized fruits, you can pickle the tomatoes in a saucepan (whole or in halves), and for small ones, it is more convenient to take an ordinary three-liter jar.

Servings/Volume: 3 liter jar

Ingredients:

• tomatoes - 1.8-2 kg;
• water (purified) - 1-1.5 l;
• rock salt - 60-100 g;
• garlic - 3-5 cloves;
• dill (umbrellas) - 3-5 pcs.

Optionally, you can add:

• tarragon (tarragon) - 2-3 sprigs;
• thyme - 5-7 branches;
• cherry leaf - 3-5 pcs.;
• blackcurrant leaf - 3-5 pieces;
• horseradish leaf - 2-3 pcs.

Cooking technology:

1. Sort the tomatoes, wash with water.
2. Wash and dry the greens on a towel, peel and chop the garlic.
3. Prepare brine. Pour water into a saucepan, heat it, dissolve salt in it and leave to cool.
4. Put a layer of prepared spices on the bottom of a clean jar, then fill it with tomatoes. In the process of laying, the jar should be slightly shaken and tapped on the table so that the tomatoes lie more densely. Pressing and tamping them is not recommended.
5. Place the remaining leaves and cloves of garlic on top of the tomatoes, tightly closing the neck of the jar with herbs.
6. Pour a jar of tomatoes with cold brine to the very top, cover with a layer of gauze or a lid and put it in a deep bowl, where excess liquid will drain during fermentation.
7. Leave the workpiece for a day at room temperature (18-22 ℃), so that lactic acid bacteria become active and start the fermentation process. You can determine its beginning by some clouding of the brine and the appearance of foam on its surface.
   If a saucepan or other container with a wide mouth is used for salting, then the contents in it must be covered with a plate or lid and a small oppression should be placed on top.
8. So that the tomatoes do not acidify and do not acquire excessive sharpness with a “carbonated” effect, fermentation must be interrupted in time by removing the workpiece in a cold place.

You can eat such tomatoes already on the 4-5th day, first as lightly salted, and then more and more salted and fermented. The terms of complete readiness depend on the size of the fruits, their number and degree of maturity: when pickling in large containers of real barrel tomatoes, it may take up to 40-50 days.

Such a preparation allows you to get a practically fresh product that can be closed without any spices and spices (even without salt) and it is very convenient to use it later in winter for cooking borscht, soups, sauces and other dishes.

Servings/Volume: 3 l

Ingredients:

• fresh tomatoes - 3.5-5 kg.

Optionally, you can add:

• rock salt - 25-30 g (1 tablespoon per 1 liter of juice);
• dry mustard (powder) - 10 g;
• Bulgarian pepper - 1 pc.;
• hot pepper - 0.5-1 pc.;
• celery (stalk) - 1 pc.;
• basil / oregano - 2-3 sprigs;
• bay leaf - 1-2 pcs.;
• blackcurrant leaf - 5-7 pcs.;
• horseradish leaf - 2 pcs.

You can cook tomatoes in tomato sauce both cold and hot. Consider step by step the technological features of each of them.

Cooking technology (cold method):

1. Select strong whole (brown or pink) tomatoes for salting, wash and remove the stalks from them.
2. Wash, cut and scroll all wrinkled, overripe, spoiled fruits in a meat grinder or through a juicer. Salt at the rate of 1 tbsp. l. per 1 liter of the resulting crushed mass.
   For 1 kg of tomatoes, about 600 ml of tomato filling is required.
3. Line the bottom of the prepared container with horseradish and blackcurrant leaves. Lay out the tomatoes in rows, sprinkling them with salt and dry mustard. After laying every 2-3 rows, pour the fruits with tomato.
4. In a container filled with tomatoes, put the remaining leaves on top, pour over the tomato mass and close the lid tightly.
5. You need to store the workpiece in a cold place.

Cooking technology (hot method):

1. Strong dense tomatoes selected for pickling, wash and dry on a towel. Some housewives believe that it is right to prick each tomato in the area of ​​\u200b\u200bthe stalk with a knife or toothpick to prevent cracking.
2. Prepare a tomato: process too ripe and soft fruits into juice (it can be combined with bell pepper and stem celery), pour it into a saucepan, salt at the rate of 20 g (1 tablespoon without a slide) of salt per 1 liter and put on fire. Bring to a boil and simmer for 15-20 minutes over low heat.
3. Arrange whole tomatoes in sterilized jars, add the ingredients you like: pepper, herbs, bay leaf.
4. In parallel, boil purified water in a saucepan and pour jars filled with tomatoes with it, cover them with lids.
5. When the jars have cooled slightly, drain the water from them, pour over boiling tomato and roll up hermetically.
6. Put the closed jars upside down, cover with a warm cloth and leave to cool completely. You can store the workpiece under normal conditions.

To make the “tomatoes in tomato” more tender, some people prefer to remove the skin from the tomatoes, then closing them using hot technology. At the same time, instead of pouring boiling water, additional sterilization or pasteurization is used: peeled tomatoes in jars (it is possible without adding spices and spices) are poured with boiling juice and put in a pot of hot water or in the oven. Banks with a capacity of 0.5 liters are boiled for 7-8 minutes, 1 liter - 8-10 minutes, then they are immediately sealed and left upside down for air cooling.

It is much easier to quickly peel tomatoes from the skin if they are first blanched for 1-2 minutes, and then poured over with cold water.

For better preservation at home, tomatoes are often closed for the winter using additional preservatives: vinegar, citric acid, aspirin, that is, pickled. Here is one such recipe:

Servings/Volume: 3 l

Ingredients:

• fresh tomatoes - 1.5-2 kg;
• rock salt - 30-40 g (1.5-2 tablespoons);
• sugar - 60 g (3 tablespoons);
• citric acid - 1 tsp. (with a slide);
• purified water (for pouring and marinade) - 1.5 l;
• hot pepper - 0.5-1 pc.;
• black and allspice pepper (peas) - 5-6 pcs.;
• dry mustard (in grains) - 1 tsp;
• garlic - 2-3 cloves;
• bay leaf - 1-2 pcs.;
• blackcurrant leaf - 3-4 pieces;
• dill (umbrellas) - 2 pcs.

Technology cooking:

1. Sort the tomatoes, select whole and dense ones - not overripe, wash, tearing off the stalks (you can leave them with cherry tomatoes).
2. Put some leaves and spices (except garlic) on the bottom of the sterilized jars, fill the jars with tomatoes and place the remaining leaves on top (they will prevent cracking of the skin on the upper fruits when pouring boiling water).
3. Boil water in a saucepan and fill the filled jars with it to the very top so that they warm up well. Cover with lids and leave for 15-20 minutes.
4. When the water cools down a bit, drain it back into the pan, add a little more clean (to have enough with a margin) and put on fire to prepare the marinade.
5. Add salt, sugar and citric acid to boiled water, mix and leave to boil over low heat.
6. Arrange chopped garlic in jars, pour boiling marinade over and roll up the lids.
7. Turn upside down, cover with an old blanket and leave to cool completely.

In winter, these tomatoes are perfect for hot dishes of meat or fish, cereals and pasta. It will be delicious!

Video

We offer you some more interesting video recipes on how to salt tomatoes for the winter in jars with traditional spices and unusual ingredients, for example, with carrot tops:

For several years she worked as an editor of a television program with leading ornamental plants in Ukraine. At the dacha, of all types of agricultural work, she prefers harvesting, but for this she is ready to regularly weed, chop, stepchild, water, tie up, thin out, etc. I am convinced that the most delicious vegetables and fruits are self-grown!

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Do you know that:

Freezing is one of the most convenient methods for preparing a grown crop of vegetables, fruits and berries. Some believe that freezing leads to the loss of nutritional and beneficial properties of plant foods. As a result of the research, scientists have found that there is practically no decrease in nutritional value during freezing.

In Australia, scientists have begun cloning experiments on several cold-weather grape varieties. Climate warming, which is predicted for the next 50 years, will lead to their disappearance. Australian varieties have excellent characteristics for winemaking and are not susceptible to diseases common in Europe and America.

The novelty of American developers is the Tertill robot, which performs weeding in the garden. The device was invented under the guidance of John Downes (the creator of the robot vacuum cleaner) and works autonomously in all weather conditions, moving on uneven surfaces on wheels. At the same time, it cuts all plants below 3 cm with a built-in trimmer.

It is believed that some vegetables and fruits (cucumbers, stalk celery, all varieties of cabbage, peppers, apples) have a “negative calorie content”, that is, more calories are expended during digestion than they contain. In fact, only 10-20% of the calories received from food are consumed in the digestive process.

Compost - rotted organic residues of various origins. How to do? Everything is put in a pile, a pit or a large box: kitchen leftovers, tops of garden crops, weeds mowed before flowering, thin twigs. All this is interbedded with phosphorite flour, sometimes straw, earth or peat. (Some summer residents add special composting accelerators.) Cover with foil. In the process of overheating, the pile is periodically stirred or pierced to bring in fresh air. Usually compost "ripens" for 2 years, but with modern additives it can be ready in one summer season.

Tomatoes have no natural protection against late blight. If late blight attacks, any tomatoes die (and potatoes too), no matter what is said in the description of the varieties (“late blight-resistant varieties” is just a marketing ploy).

From varietal tomatoes, you can get "your" seeds for sowing next year (if you really liked the variety). And it is useless to do this with hybrid ones: the seeds will turn out, but they will carry the hereditary material not of the plant from which they were taken, but of its numerous "ancestors".

Both humus and compost are rightfully the basis of organic farming. Their presence in the soil significantly increases the yield and improves the taste of vegetables and fruits. In terms of properties and appearance, they are very similar, but they should not be confused. Humus - rotted manure or bird droppings. Compost - rotted organic residues of various origins (spoiled food from the kitchen, tops, weeds, thin twigs). Humus is considered a better fertilizer, compost is more accessible.

Natural toxins are found in many plants; no exception, and those that are grown in gardens and vegetable gardens. So, in the bones of apples, apricots, peaches there is hydrocyanic (hydrocyanic) acid, and in the tops and peel of unripe nightshade (potatoes, eggplants, tomatoes) - solanine. But do not be afraid: their number is too small.

Almost every one of us remembers the taste of granny salted in a barrel. Their presence on the festive table has already become a tradition. And, besides, not so often in the winter it falls to feast on high-quality fresh tomatoes.

We have to resort to various methods of harvesting this useful. And since pickling tomatoes in a barrel is not available to everyone in our time, experienced hostesses advise stocking up on salted ones, preserved for the winter in jars.

Despite the fact that in the modern world you can buy absolutely everything, preservation prepared by one's own hand is much more valuable than purchased one. So, consider the most popular salting recipes.

The fastest way

Summer is vegetable season. But what you so much wanted in winter, fresh in the summer, has already become boring. Fresh ones are no exception, salads with their participation no longer suit even avid supporters of proper nutrition and diets.

Often you want to diversify the menu. To this end, experienced hostesses came up with a simple and quick recipe for salting jars for the winter. The highlight of this method is that you can enjoy salted tomatoes already 3 days after harvesting and thereby add a new taste to summer dishes.

For the fastest preparation of pickled tomatoes, you should stock up on the following ingredients:

• - 2 kg;
• sugar - 10 tbsp. l.;
• - 1 head;
• salt - 5 tbsp. l.;
• pod;
• water - 5 l.;
• greens (, horseradish leaves).

Step-by-step instruction

To implement this salting method, high-quality tomatoes should be selected first. must be fresh and firm, as bruised or soft ones can eventually turn into a slurry in the tomato shell. The most suitable type is cream.

It is advisable to choose tomatoes of approximately the same size, ripeness and variety. must be thoroughly washed and dried.
In parallel with vegetables, jars should be prepared. Wash and sterilize the container. Then we lay the bottom of the cans with herbs, and cut pepper. After that, lay out - they can be cut if desired, so more will fit. Fold another ball of greens on top and.
It remains to pour the folded ingredients with brine. It is prepared as follows: salt and sugar must be diluted in 5 liters of water. Boil the mixture for 5 minutes and pour over it.

Important! A very important point: tomatoes should only be poured with hot brine.

The final touch: close the filled container with lids and leave for a day in a room with a temperature of +20 ° C, and then take it to or put it in the refrigerator. It will be possible to enjoy salted tomatoes after 3 days.
You can increase or decrease the proportions of the ingredients if you wish. You can vary the taste with the help of various spices.

Classic recipe

The relevance of the classic salty recipe for the winter in jars has only increased over the years. After all, high-quality pickles are always a godsend for gourmets.

What you need

To implement this method of preparing sauerkraut, you should arm yourself with the following ingredients:

• tomatoes (about 2-3 kg);
• 1 st. l. 1% vinegar;
• 2 tbsp. l. salt;
• 2–4 tbsp. l. sugar (depending on your taste preferences);
• cherry, horseradish, currant leaves;
• , optionally - ;
• black peppercorns;
• water.

Cooking instructions

Thoroughly washed components must be folded one by one into prudently sterilized jars. First lay out the greens, peppers and leaves. We put vegetables on the greens. Then another layer of greenery.
All this must be poured with boiling water and let it brew for 5 minutes. After that, carefully drain the water from the cans, without shaking the contents strongly.

We put the drained liquid on the fire, dilute sugar and salt in it and boil again. Pour the mixture over the vegetables for the second time. As a result, add vinegar and roll up.
The rolled product must be wrapped, turned upside down and wait until it cools to room temperature. After that, place in a cool place and wait for the right opportunity to eat.

Original recipe (salted in sugar)

If you are wondering how to pickle tomatoes for the winter in jars to achieve a unique exotic taste, we advise you to use the wayward recipe for salting pickled tomatoes in sugar. As a result, you will delight your family and guests with an unusual delicacy.

Grocery list

As for any other recipe for making salted tomatoes for the winter, tomatoes are the primary ingredient - 10 kg. In second place in importance is not salt, but sugar - 3 kg.

The list of products also includes: tomato puree - 4 kg, currant leaves - 200 g, black pepper - 10 g, salt - 3 tbsp. l. For an amateur, you can use 5 g of cinnamon and cloves.

Cooking

Washed and sorted by size and level of ripeness, lay out in a container, the bottom of which is covered with greenery and. Sprinkle each layer of tomatoes with sugar. At the top of the jar should be left free about 20 cm.

After that, we prepare tomato puree from prudently selected overripe vegetables (we pass them through a meat grinder). Add the remaining sugar and salt to the puree. Fill jars with tomatoes with the resulting mixture. It remains to tightly roll up this yummy.