Foreword

So that in winter there is a variety of snacks on the table, it would be useful to pickle tomatoes for the winter, made according to the recipes we proposed. Next, we'll look at some interesting conservation methods.

Let's start with the simplest, since many housewives prefer quick recipes. So, to prepare a blank in a two-liter jar, you will need 1 kilogram, followed by a couple of bay leaves, the same number of dill twigs and 2 times more cloves of garlic. Also prepare 6 black and allspice fruits each. For the brine, you will need 25 grams of granulated sugar and salt, 60 grams of honey and 80 ml of apple cider vinegar. Wash the tomatoes, prick with a fork or toothpick and place in a jar along with the other ingredients for preservation.

Next, we make a brine, for which you need to boil a liter of water in a saucepan, pouring salt and sugar into it. When they dissolve, pour the resulting filling into a jar and leave to cool for an hour. Next, pour the marinade back into the pan so that the peppercorns do not fall into the water from the jar, Bay leaf or garlic (it is better to cover the neck of the container with a plastic lid). Once again, bring the liquid to a boil, add honey to it, and when it dissolves, turn off the gas and pour vinegar. Fill the jar with tomatoes again, roll it up and put it aside to cool.

Preparing a pickle for pickling a tomato

The second recipe is cold salting tomatoes in a quick way for the winter, that is, completely without boiling. We take products based on three liter jar: 2 kilograms of small tomatoes, 4–5 cloves of garlic, 3 branches of umbellate dill and the same amount of bay leaves. Also, for aroma and piquancy, you will need about 10 peas of black or allspice, celery and other aromatic herbs. For the brine, we take 25 grams of sugar and salt for 1.5 liters of water, 80 ml of 9% table vinegar, mix all this and wait until the solid components are completely dissolved.

We put the washed tomatoes in a jar, at the bottom of which half of the garlic and dill, bay leaf, pepper, and various spicy herbs are already placed. When all the fruits are laid out in rows, tightly, but not cramped, we throw the remaining garlic and dill on top. Then the cold fill is sent there, after which we close the container and put it in a cold place. If you make blanks right away a large number of, it is better to store them in a cool cellar. This preservation is insisted for at least 3 weeks, but it can be stored much longer. As you can see, these are very simple recipes, but we will look at the most interesting next.

Even on their own, these red, yellow, or canned foods are delicious. But the filling adds piquancy, so we offer you following recipes... According to the first, you will need tomatoes, garlic and parsley. We do not limit you in the amount of ingredients, since, as a rule, preservation is done by eye until the tomatoes are over. We assume that about 1 kilo of fruit and a liter of filling will fit in a two-liter jar. Chop the cloves of garlic and parsley and mix, after which, after washing the tomatoes, cut out a hole at the top of each, grabbing part of the core. Add filling there.

Now we make a brine, for which we boil water and put 50 grams of salt and 40 grams of honey for each liter. Until all the components dissolve, put the stuffed tomatoes in sterilized jars, then fill the containers with hot pouring and, after waiting 10 minutes, pour them back into a saucepan and boil. Pour the brine into the jars again, roll them up with metal lids, turn them over and remove them to cool under the blanket.

Stuffed Tomatoes

Be careful if bubbles rise in an inverted glass container with a twist from the neck to the bottom, which means that the lid was not rolled up tightly, it is recommended to open it and repeat the preservation process again.

The second recipe will allow you to cook tomatoes with an even richer taste, for twisting you need about 1.5 kilograms of dense tomatoes for each three-liter bottle (so that the fruits lie loose enough). For the filling, take 1.5 kilos of carrots and the same amount of sweet bell pepper, 5 medium heads of garlic, a small bunch of parsley and 1-2 pods hot pepper(taste). Grind and mix all the ingredients necessary for stuffing. We cut the washed and peeled tomato fruits from the side by a third and fill them with the filling.

We sterilize the jars and put parsley greens in each on the bottom (you can use the twigs left over from the slicing), a dozen peas of black or allspice and a few bay leaves. We lay out the tomatoes in the container. We make a brine, for which we take 5 liters of water, boil and pour it into a container (the indicated volume is enough for 3 three-liter jars), and after half an hour we pour it into a saucepan and bring it to a boil again. Dissolve 125 grams of salt and 2 times more sugar in water, as well as one and a half cups of 9% vinegar. Fill the containers again, roll them up with lids and put them under the blanket to cool down, putting the neck down.

Here we present recipes that are difficult to call common. And for starters, we propose to make a blank of tomatoes with apples. For a three-liter jar, you need about 1.5 kilos of tomatoes and 4-5 sour apples medium size. The fruits must be washed, and the stalks must also be removed from them. We sterilize the jars, put 4-5 cloves of garlic and 2-3 sprigs (umbrella) of dill on the bottom of each, you can also add bay leaves, cloves and other spices. We place the fruits in the container. Now we boil water and fill containers with it. After 10 minutes, pour into a saucepan, again put on gas until boiling and add 25 grams of sugar and salt each, wait for them to dissolve and pour into jars, trying to make the brine rise to the edge of the neck. Roll up, turn over and remove to cool.

Harvesting of tomatoes with apples

The next recipe with a minimum of ingredients is tomatoes with cinnamon, which is rarely (and in vain) practiced by housewives. So, for 5 kilograms of tomatoes we take 10 bay leaves and 1.5 teaspoons of ground cinnamon powder. Everything, nothing else is needed for harvesting, except for the brine, for it you will need 50 grams of salt for 1 liter of water. We sterilize three-liter jars, then you need to wash the tomatoes and put them in containers. Now we boil water and pour it into jars, leave to simmer for 20 minutes. Next, pour the liquid into a saucepan, bring it to a boil again and, adding the bay leaf with cinnamon, keep it on low heat for up to 5 minutes. We fill the jars with brine and roll them up with metal lids, then turn them over and put them under the blanket.

But the following recipes can be called salting only conditionally. Salt is necessary for preservation and therefore must be added, but the taste of the appetizers will turn out to be rather sweet due to the high sugar content. So, first, let's make tomatoes in gelatin. You will need small green tomatoes, 0.6 kilos for each quart jar, and prepare a few cloves of garlic, a chilli pod, and a bay leaf (amount as desired). For brine per liter of water, you need to take 80 grams of sugar and 25 grams of salt, 80 milliliters of apple cider vinegar, as well as 1.5 tablespoons of dry gelatin.

Canning tomatoes in gelatin

Tomatoes should be washed, peeled and cut into halves or quarters. Then we sterilize the jars and place the tomato slices with other ingredients for the preparation in the container. Now we make the pickle. Pre-dissolve the gelatin granules in a glass of warm water, pour into the future brine, add sugar and salt and boil for 15 minutes. Then cool slightly, add Apple vinegar and immediately pour into containers with tomatoes. We place the jars in a pan with heated water on a wooden stand or a folded towel and pasteurize on small fire about 20 minutes... Now the delicious sliced ​​pickling of green tomatoes is rolled up for the winter and cooled upside down.

And finally, very unusual recipe, for which you will need 4 three-liter cans, about 6.5 kilograms of tomatoes and 4 bunches of carrot tops, which in itself is non-standard. But the proportions of the components for the brine are even more original: for 5 liters of water, you need to take 350 milliliters of 6% vinegar, 125 grams of salt and 2.5 faceted glasses of sugar. Tomatoes and tops must be washed and dried. We sterilize the jars and put whole sprigs of carrot greens on the bottom of each, one bunch per container. We put the tomatoes there, then boil the water and pour it into a container, leaving it to languish under the lids for 15 minutes.

The next stage is the preparation of the filling itself. We drain the liquid from all the cans into a saucepan, bring to a boil and load all the ingredients into it, as the recipe indicates. We keep it on low gas for no more than 3 minutes, until the sugar and salt dissolve, and then pour it into the containers, thus obtaining a sweet pickle of tomato with tops for the winter. It remains only to roll up the cans with metal lids, which were previously in boiling water for several seconds, and you can put the cans to cool under the blanket, not forgetting to turn them upside down. Now you have sweet snack for the winter, cooked in brine.

To make 9% vinegar, you need to dilute 70% of the essence 1 to 7 parts, and for 6% the proportion of shares is taken 1:11. But it is best to use apple cider vinegar for twists, it is healthier than table vinegar.

Harvesting tomatoes for the winter has a huge number of cooking options. The most popular of them, oddly enough, are not particularly difficult. Experienced housewives know how to salt tomatoes for the winter in jars - simple recipes include a minimum of products: vegetables, water, salt and spices.

Cold pickling without vinegar

To preserve the maximum amount of vitamins and minerals in tomatoes, they should be salted without using vinegar. No matter how diverse the recipes for this method of salting, they are united by one thing: storage conditions. The appetizer will only be suitable for consumption if stored at low temperatures.

Red tomatoes

For cooking, we select vegetables of the same size and varieties with similar taste characteristics.

Ingredients:

• ripe tomatoes - 3 kg;
• table salt - 15 g;
• water - 0.4 l;
• garlic - 8 cloves;
• bell pepper- 1 medium;
• hot pepper - ½ pc.;
• dill inflorescences - 5 pcs.

Preparation:

We put water on the fire. After boiling, dissolve the salt in it. We return to the stove and let it boil again. Remove from the hob and cool the brine to room temperature. Peeled garlic, prepared sweet and hot peppers(without stalk and seeds) we send to a blender and grind into gruel.
Disinfected in microwave oven fill the jars with vegetables. We alternate the layers with dressing and fill the containers with marinade. We close the pickles with a capron lid and put them in the refrigerator. After a couple of weeks, the snack can be put on the table.

Green tomatoes

Green tomatoes, richer in taste and dense in consistency, can also be salted without vinegar.

Ingredients:

• unripe tomatoes - 0.4 kg;
• water - 0.4 l;
• salt - 15 g;
• currant (preferably black) - 4 leaves;
• dill - a couple of inflorescences;
• garlic - 5 shares;
• horseradish - 2 medium or 1 large leaf;
• allspice - 2 peas.

Preparation:

We ignite glass jars over the steam. Grind the garlic cloves and horseradish leaves with a knife. We place part of the seasoning in the bottom of the container and sprinkle each layer of green fruits with it. Salt water at room temperature and fill the contents of the jars with marinade. We close it with a polyethylene lid. We place the jars in a cool place, such as a cellar. Within a month, we open the container twice to provide fresh air to the snack. After 4 weeks, the pickles are ready for tasting.

The classic recipe for 1 liter salted tomatoes

Knowing classic version with a dosage per 1 liter of product yield, you can experiment with both volume and ingredients winter snack tomatoes. The main thing is to strictly observe the proportions.

Ingredients:

• medium-sized tomatoes - 7-8 pcs.;
• water - 400 g;
• salt - 12 g;
• sugar - 15 g;
• acetic acid (72%) - 15 g;
• garlic - 4 cloves;
• horseradish root - 50-70 g;
• peppercorns - 4 pcs.;
• bay leaf - 2 pcs.

Preparation:

We send washed and peeled garlic and horseradish roots, peppercorns and bay leaves to the bottom of a sterilized jar. We fill the container with vegetables, close the top with dill umbrellas. Boil filtered water in a saucepan and pour in the tomatoes. We seal everything with a plastic lid for 20 minutes. After a third of an hour, put the liquid on the fire again, stir the sugar and salt in it and let it boil. Pour the brine into a jar, carefully add a spoon on top vinegar essence and roll it up with a tin lid. We put containers upside down and cover with heat (blanket, bedspread, terry towels, etc.) for a day. The readiness period is 3-4 weeks.

In order for the appetizer to have a presentation when served on the table, vegetables should not be tamped when filling the can. In cramped conditions, they will certainly crack. An additional precaution in this regard is to pierce the fruit near the stalk. By the way, it is better not to remove it: a treat with a twig looks more appetizing.

The hot way to pickle tomatoes with vinegar

This option for cooking tomatoes with vinegar has many varieties: this is how dried and pickled vegetables, sweet, bitter and spicy, are pickled. One of the most popular and simple recipes is using garlic cloves, dill inflorescences and foliage from garden trees. The recipe is based on the calculation of products for a three-liter dish.

Ingredients:

• tomatoes - 11-16 pcs. (depending on the size);
• salt - 30 g;
• sugar - 75 g;
• water - 1.2 l;
• black currant - 4 leaves;
• wild cherry - 3 leaves;
• horseradish leaves - 1 medium;
• dill inflorescences - 3 pcs.;
• garlic - 6 cloves;
• laurel - 3 leaves;
• black pepper - 6 pcs.;
• coriander - 5 pcs.;
• acetic acid (72%) - 1 tablespoon.

Preparation:

We wash vegetables, leaves and plant inflorescences. We heat the glass in the microwave. First, pour pepper into a glass container, then coriander, garlic cloves and lavrushka. We fill the jar with tomatoes. Pour boiling water over and leave the food to warm up for half an hour. After this time, drain the marinade, salt and dilute the prescribed amount of sugar in it. Bring the temperature back to 100 degrees.
Add cherry, currant and horseradish leaves, dill umbrellas to the jars. Fill everything with brine, on top - a spoonful of vinegar. We close the cans with tin lids, turn over and cover with a blanket for 10 hours.

Salted tomatoes as barrels

The special taste of cask salted tomatoes can also be reproduced in urban settings. To do this, you do not need a large oak barrel; a bucket made of food-grade plastic will act as its analogue. Otherwise, everything remains the same as in the old Russian recipe.

Ingredients:

• tomato - 2500 g;
• coarse salt - 90g;
• water - 2500 ml;
• horseradish - 5 leaves and 70-100 g of roots;
• cherry leaves - 16 pcs.;
• currant leaves - 12 pcs.;
• dill inflorescences - 4 pcs.;
• basil (greens) - 2 plants;
• mint - 7-8 leaves;
• laurel - 4 leaves;
• garlic - 4 cloves and 7 arrows;
• hot pepper - 1 pc.;
• allspice - 4 peas;
• coriander - 8 pcs.;
• mustard seeds - 10 pcs.

Preparation:

We wash all products thoroughly, clean the horseradish roots. At the bottom we form an "air cushion": lay out half of the spices. Shrub and mint leaves, horseradish; sliced ​​garlic lobes of its arrows; dill umbrellas and basil greens will preserve the salable appearance of the pickles.

We pierce each tomato with a wooden toothpick in the area of ​​the stalk to speed up the fermentation process. We fill a bucket with fruits, put the remaining components of our "pillow" on top, as well as a burning pod.

To prepare the marinade, salt the boiling water and add granulated sugar, bay leaves and peppercorns, mustard seeds and coriander. As soon as the brine boils, fill the tomatoes completely. The process of immersing vegetables in water should be gradual, otherwise the skin will crack. Anyone leaving the marinade should be in the bucket. As soon as the brine seeps to the very bottom and covers the spices that are at the top, you can proceed to the final stage of salting.

Instead of a lid, we use a plate of slightly smaller diameter, on which we set the oppression. The marinade should seep out from under our press plate, which will indicate that the contents of the container are completely immersed in the brine.

Leave the snack for 24 hours at room temperature. During this time, fermentation will appear in the form of foam on the surface of the plate, and the brine in the bucket will become cloudy. After 4-5 days, the solution will become noticeably lighter, and the tomatoes will decrease in volume. This means that the fermentation process has taken place.

We remove the load, remove the plate and close the bucket with a tight lid. Store such a snack either in the refrigerator or in the cellar. Completely salting will be ready in a month, you can eat it until next fall.

Marinade actively penetrates into the fetus during the first two weeks. Then the process slows down and finally comes to naught after three months. This means that vegetables are lightly salted and ready to eat within a couple of weeks after rolling. They gain salt until about December and then retain their flavor unchanged for the entire remaining shelf life.

Salting in halves

If the harvest is successful in size, the pickling process comes to a standstill: the fruits do not pass through the neck of the jar. In this case, the recipe for salting tomatoes in halves always helps.

With sunflower oil

Simple and quick recipe includes, in addition to the usual ingredients, vegetable oil. It makes the appetizer more delicate in taste. The number of products is calculated for a container with a volume of 1 liter.

Ingredients:

• tomato - 0.7 kg;
• salt - 15 g;
• sugar - 25 g;
• garlic - 2 cloves;
• parsley - 3 branches;
• bay leaf - 1 pc .;
• black pepper - 2 peas;
• citric acid - 1 tsp;
• vegetable oil - 1 tablespoon;
• bitter pepper - 1 pc.

Preparation:

We wash the food, peel the pepper and garlic. Cut large tomatoes in half. We fill a clean container with vegetables, put parsley and garlic cubes there. For the marinade, add bay leaf and peppercorns to boiling water, salt and dissolve granulated sugar and citric acid. We fill the jars with the solution, leave the vegetables to soak and warm up for 30 minutes. Then we drain the marinade, the second time we bring its temperature to 100 degrees on fire and pour into the pickles. Gently overturn the spoon on top vegetable oil... Roll up with tin lids, wrap in heat for 10 hours and put it in a cold place for storage.

With mustard

The increased number of mustard seeds in comparison with the usual proportions can radically change the taste of a familiar product. Pickles are sweet and sour with a sharp, unique bitterness.

Ingredients:

• tomatoes - 750 g;
• salt - 12 g;
• sugar - 60 g;
• garlic - 3 cloves;
• mustard seeds - 20 g;
• vinegar essence - 5 g;
• allspice - 2 peas;
• dill greens - 4 branches;
• hot pepper - ½ pc.

Preparation:

We cut the selected and washed fruits into two halves. First of all, pour the mustard seeds and garlic into the container, then place the vegetables with the pulp down, and dill on top.

Cooking the marinade. Dilute bulk products in boiling water, then add pepper. Fill the halves with brine for half an hour. For re-boiling, drain the marinade using a nylon lid with a spout and special holes. Bring the marinade over the fire to the boil and immediately pour warm tomatoes over it.

We close with lids using a seaming machine. Turn it upside down, cover it with a blanket for half a day. After complete cooling, we store at a temperature not exceeding 10 degrees.

With celery

Not the most common recipe for halves with celery surprises not only spicy taste, but also an unusual look. To prevent the appetizer from turning into a mushy mass, the choice should be stopped on fleshy specimens with medium-density skin. This will allow the products to retain their appetizing appearance after cooking.

Ingredients:

• tomatoes - 1200 g;
• green celery - 2 branches;
• black pepper - 3 peas;
• dill inflorescences - 2 pcs.;
• cilantro - 3 branches;
• garlic - 6 cloves;
• salt - 30 g;
• sugar - 25 g;
• citric acid - 1 tsp

Preparation:

We blanch most of the clean, halved tomatoes and send them into a glass container, where pepper, chopped celery stalks and cilantro are already placed. Simmer the remaining vegetables over low heat for 15 minutes. Salt and dissolve sugar and citric acid. We make the dressing homogeneous with a blender. To get rid of the seeds, rub the resulting mixture through a sieve. Fill the halves with sauce in a glass jar and close the lid.

Here you can use threaded caps or work with a seamer. The main thing is that the contents of the container are hot.

The best salt for working with tomatoes is rock salt, "Extra" class. Iodized fine salt is definitely not recommended for pickling. Its crystals penetrate too rapidly into the fruit, iodine changes the normal rate of fermentation. As a result, you can get soft, moldy fruits of an indefinite shape - in the event that during the first three weeks the can simply does not explode.

1. For canning, you should choose flawless fruits of approximately the same size and variety. Harvested on a warm sunny day are preferred.
2. Before salting, glass containers are disinfected over steam, in an oven or in a microwave oven for half an hour. Tin lids are sterilized in boiling water.
3. Almost all varieties of tomatoes are suitable for harvesting in the winter. Red, yellow, brown, unripe green fruits look great on the table as a whole and cut. If the vegetable is not soft enough, it can be blanched.
4. The minimum of products that need to be stocked up before salting, except for tomatoes, are garlic, horseradish roots, dill inflorescences and, of course, sugar, salt and vinegar.
5. With any composition of the marinade, the storage temperature of pickles should not rise above 10 degrees. The shelf life of this type of snack is one year under appropriate conditions.

Conclusion

The answer to the question of how to salt tomatoes for the winter in jars is not difficult. Simple recipes and available products allow you to harvest fruits in the shortest possible time. The main thing is not to forget three rules.

1. Dishes, vegetables and spices must be perfectly clean.
2. Do not experiment with new recipes on all available crops.
3. Do not serve food from jars with a swollen lid, foam or mold inside.

Any treat should strengthen the health of loved ones, please with an appetizing look and surprise with a variety of flavors.

Canning tomatoes at home is widely used experienced housewives... This procedure helps to keep everything beneficial features a product that is rich organic acids, vitamin C and minerals. Thanks to the correct salting, tomatoes retain their consistency and are an excellent addition to main dishes in the winter season. Consider the most delicious recipes in order and highlight the important aspects of the conservation process.

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

The classic recipe for preserving a tomato

For curling like this, prefer plum-shaped tomatoes. Soft fruits absorb too much salt, causing them to wrinkle quickly and have a rough aftertaste.

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

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

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

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

Horseradish Canned Tomatoes

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

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

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

1. Boil cans of soda, wash and dry them. Place in the bottom of the container if you are using any seasoning. Cloves, bay leaves, peas will do.
2. Slice onion half rings or small squares, divide the amount into 4 sections.
3. Put ¼ part of the total amount of tomatoes in a jar, place onions on top, then tomatoes again. Repeat the steps until all the layers are laid out.
4. In a separate jar, dissolve granulated sugar with salt, pouring boiling water over the food. Next, pour in the vinegar solution, add the resulting marinade to a jar of tomatoes.
5. Screw the containers with sterilized lids, turn them upside down and place them on the floor until they cool completely. After that, send it to the cellar for 1-2 months.

Canned tomatoes without sterilization (cold cycle)

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

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

Canned Cherry Tomatoes with Garlic

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

1. Sterilize the jars and lids ahead of time. Put half a head of garlic on the bottom, peeling it and chopping the cloves into 2 parts. Add chopped dill and parsley, peppercorns to this.
2. Take a toothpick and poke a few holes in the tomato stalk with it. Start stacking tomatoes in a jar, start with large ones, gradually getting to small ones.
3. Cut the bell pepper into strips, alternate with the tomatoes, laying out the fruits in rows. Add the remaining garlic at the end.
4. Make a brine from sugar, salt and vinegar by pouring the listed ingredients with filtered water. Pour the product into a pan with enamel walls, boil until the granules dissolve.
5. Pour the solution into a jar of cherry tomatoes, roll up with tin lids. Turn containers upside down, place a towel, leave for 3-4 hours until they cool completely. After that, take the jars to a dark room. After 4 weeks the tomatoes can be served.

Canned Green Tomatoes

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

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

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

Video: how to salt tomatoes for the winter

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 get 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 jars, 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 for the winter in jars. 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 salted 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 tomatoes:

• 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 into each jar of tomatoes. vegetable oil to avoid a white crust. 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 it is no longer hot, and store jars of salted tomatoes on the glassed-in balcony until the first severe frosts.