Perhaps there is no person in the world who does not like homemade pickles and marinades. There is nothing tastier and more appetizing than a salty red tomato with fried potatoes. There is such, albeit not quite an exquisite dish, - a great pleasure. On any winter holiday, it is impossible to imagine a festive table without such yummy. Pickles serve as a table decoration in winter, and a great addition to the menu. A pickle from such tomatoes in the morning after the celebration comes in handy.

Everyone loves them very much, but not everyone knows how to pickle tomatoes in jars at home. There is nothing difficult in this. The main thing is to follow some advice from beautiful housewives and stick to the cooking technology. Not only the taste of pickles depends on this, but also their shelf life. If everything is done correctly, then the quality of harvested salted tomatoes can please the next year.

How to salt tomatoes in jars: preparation

The most important factor in this case is the sterility of the jars. In its absence, even if everything else is done correctly, you can notice after a while how the brine becomes cloudy. Moreover, a can of conservation can ferment, and all the work will go down the drain. To prevent this from happening, jars and lids must be thoroughly washed, sterilized and placed upside down (until completely dry) on a clean towel.

In the meantime, you can prepare the ingredients that will be used for preservation. Unfortunately, not everyone knows how to properly salt tomatoes. The most important thing is, of course, the tomatoes themselves. They should be red and moderately ripe, not very large. Large ones are more suitable for tomato juice. So that in the future the tomato does not crack in the jar and is well saturated with brine, you need to pierce it in the area of ​​\u200b\u200bthe stalk with a needle. It will take some time, but the tomatoes will be even tastier. You will also need dill, horseradish, onion, garlic. All this must also be thoroughly washed and poured over with boiling water.

How to salt tomatoes for the winter: a recipe

In an already dry jar, you need to put a dill umbrella, a piece of five currant leaves, a couple of cloves of garlic and an onion cut into four parts. After that, tomatoes are laid in dense rows. Ready? Now all this is poured with boiling water and covered for about 15 minutes. After that, boiling water is poured into a saucepan, put on fire.

Meanwhile, 5-6 black peppercorns are thrown into the jar. Salt, sugar, bay leaf are added to boiling water, which was drained from the jar. Bring it all to a boil, turn off and add vinegar there. For the marinade, well, one three-liter jar will need:

3 art. l. salt;

8 art. l. Sahara;

150 g of vinegar;

5 pieces. bay leaf.

A jar of tomatoes is poured with a ready marinade. All this is rolled up with a special key and sent to the basement. Now the question of how to salt tomatoes in jars at home has been resolved. Feel free to experiment. Stop at the most interesting recipe and delight the household in the winter.

The process and recipes for pickling tomatoes is very simple.

Salting options are countless.

In this article, we have selected the best recipes for pickling tomatoes for the winter.

From a quick recipe to the most exotic taste of tomatoes with cinnamon and sugar.

There are a large number of ways to pickle tomatoes for the winter in jars. In Russia, salted tomatoes are already a traditional dish on the table.

Any holiday is not complete without pickled homemade tomatoes. Of course, you can buy a ready-made jar of tomatoes in stores, but homemade ones always taste better.

The easiest way is to pickle tomatoes in jars, not barrels. Barrels are not always at hand and they take a lot of time and effort. Moreover, the taste of tomatoes salted in jars is much richer.

Our grandmothers always had the most irreplaceable delicious tomatoes and their recipes have been preserved, consider them.

At the end of the article, a bonus awaits you - life hacks for the hostess when pickling tomatoes.

Recipes for pickling tomatoes in jars

Quick pickling method

Not always every housewife has time for a long and energy-intensive process of preparing tomatoes for the winter. Then experienced housewives pickle tomatoes in the simplest and fastest way. The advantage of this method is that you will taste salted tomatoes within 3 days after harvesting.

We will need:

• 5 liters of water;
• 2 kg of tomatoes;
• 10 tablespoons of sugar;
• head of garlic;
• 5 tablespoons of salt;
• bitter pepper;
• Any greens of your choice.

You can also add spices if you wish.

How to cook

To make the process really quick and easy, we need tomatoes of the same size and variety. Each tomato should be whole and firm. Soft tomatoes will turn the salting into porridge.

Naturally, the first step is to wash the tomatoes and dry them.

The next step is to prepare the brine. Put on gas 5 liters of water with sugar and salt and boil for about 5 minutes.

At this time, prepare the container. Banks are washed and disinfected. First, put the greenfinch, garlic and hot pepper. We spread the tomatoes and put another layer of greenfinch, garlic and pepper on top. Pour boiled water with sugar and salt into a jar.

Important to know: categorically pour tomatoes only with hot water.

We complete the cooking process: close the jar with a lid and send them to the place you have designated - it can be a cellar, an attic or a refrigerator. The main thing is that the temperature is not less and not more than 20 degrees.

You can taste ready-made tomatoes in 3 days.

Classic recipe

No matter how many cooking methods there are, the most delicious is the classic. Or the simplest.

We will need:

• 2-3 kg of tomatoes;
• Water;
• A tablespoon of vinegar 1%;
• 2 tablespoons of salt;
• 3 tablespoons of sugar (to your taste);
• Greens any to taste;
• Leaves: cherry, horseradish.
• head of garlic;
• Black pepper (peas).

How to cook

Lay the washed tomatoes on top of the greens and garlic at the bottom. After the tomatoes, also put greens, garlic, leaves and pepper on top.

Pour the prepared boiling water into a jar and wait about 5 minutes, then carefully drain.

Drain the water into a saucepan, add sugar, salt and boil again for 5 minutes. Pour the prepared hot liquid into the tomatoes, add vinegar and roll up the lids.

According to the old method, you need to wrap the jars with towels and turn them upside down, placing the jars on the floor with the lids down.

Cold process without vinegar

We will need:

• 2 kg of brown tomatoes;
• 1.5 liters of water;
• head of garlic;
• hot pepper;
• Bay leaf;
• Celery;
• 4 tablespoons of salt;
• Pepper (pea).

How to cook

Wash all prepared vegetables.

We cut the celery finely. We drive through the garlic press - garlic.

Cut the hot pepper into small pieces in the same amount as tomatoes.

We cut the tomatoes, but not completely.

Fill each tomato with a filling of pepper, garlic and celery.

Pour the tomatoes with cooled water, which must be boiled in advance with salt, sugar and bay leaf. We remove the filled bowl with tomatoes for 3 days in heat and wait.

After 3 days, transfer the tomatoes to the refrigerator. Remove the hot pepper and you can eat.

Cherry Tomatoes with Garlic and Vinegar Recipe

Plus this recipe in appearance, in addition to a pleasant taste and aroma. It is not always beautiful to serve large tomatoes on the table, sometimes you want to decorate the table with miniature cherry tomatoes. No one can resist their special aroma and taste.

We will need:

• 700 g cherry;
• Bulgarian pepper;
• Any greens;
• Garlic - 3 forelocks;
• Pepper (pea);
• Bay leaf - quantity to taste.

For marinade:

• 1 liter of water;
• Vinegar - 20 ml 9%;
• 2 tablespoons of sugar;
• 2 tablespoons of salt.

How to cook

Prepare a jar - wash and sterilize. We put on the bottom of the container - greens, garlic and peppercorns.

We spread the cherry tomatoes, starting with large sizes, to the bottom. Periodically put lavrushka and bell pepper.

Pour marinade and vinegar into a jar, roll up and turn over.

The salting process will take several weeks, but the taste will be amazing.

Pickled green tomatoes

We will need:

• Green tomatoes;
• Dill;
• Celery;
• Horseradish;
• Tarragon;
• cherry leaves;
• head of garlic;
• Salt;
• coriander seeds;
• Mustard seeds;
• Pea pepper;
• Bay leaf.

How to cook

Take a plastic bucket with a lid. We cover the bottom with celery, dill, horseradish, a sprig of tarragon, 5-6 bay leaves, cherry leaves, several cloves of garlic. We fall asleep 1 tablespoon of coriander seeds, 1 tablespoon of mustard seeds, a little peppercorns.

Then we lay the tomatoes, larger on the bottom, smaller on top. We put bay leaves, celery, horseradish, garlic on top. Spices as desired. Top with a layer of small tomatoes.

Brine preparation

Pour 5 liters of water with 17 tablespoons of salt, stir until dissolved in cold water. Pour cold brine over tomatoes. We put oppression and weight in 3-5 kg.

The curing process takes about 2 weeks. Storage in a warm room.

Sweet tomatoes in jars

Do you want variety and something exotic? You will love this recipe.

We will need:

• 10 kg of tomatoes;
• 3 kg of sugar;
• 4 kg of tomato puree;
• 200 g currant leaves;
• 3 - 4 tbsp. spoons of salt;
• Peppercorns;
• Cinnamon and cloves to taste.

How to cook

Here, the difference from all recipes will be a large amount of sugar.

Everything is initially prepared according to the classics: we put the tomatoes in size, before that we covered the bottom with herbs and spices. Sprinkle each layer of tomatoes with sugar.

In a blender or meat grinder, puree soft tomatoes with sugar and salt. Pour the mixture over the tomatoes in the jar.

Unusual recipe with cinnamon

We'll need

For the marinade

• Almost 1 liter of water;
• 2 tablespoons of salt.

How to cook

Prepare a 3 liter jar, put the tomatoes. Pour boiling water for 15 minutes. Boil water for another 5 minutes with spices: cinnamon, salt and bay leaf.

Fill with liquid, roll up, turn over. Wait for cooling and readiness.

Salted tomatoes in their own juice

We will need:

• 10 kg of tomatoes;
• Currant leaves about 45 pieces;
• Half a kilo of salt.

How to cook

Wash tomatoes, clean from excess. Wash currant leaves. We put it in several layers: leaves - tomatoes - salt to the top of the jar.

Puree the tomatoes in a meat grinder and pour them over the tomatoes. Roll up the lids and wait about a week. Store at 20 degrees. After fermentation put in the refrigerator.

Tomatoes with cloves

We will need:

• 1.5 kg of tomatoes;
• Any greens;
• 5 black peppercorns;
• 3 cloves;
• Cherry or currant leaves;
• Mustard seeds;
• hot pepper;
• 3 heads of garlic.

• Water about 2 liters;
• Bay leaves;
• 4 tablespoons of salt;
• A teaspoon of sugar.

How to cook

Here you will need tomatoes with a thick skin, preferably plum-shaped.

Wash everything, clean from excess.

Prepare cleaned and washed jars in advance.

Put layers of spices, tomatoes, insert peppers between the fruits. Top with herbs and mustard seeds.

Boil the brine with salt, sugar and parsley. Cool and fill jars.

Salting process: about 3 weeks.

Bonus: life hacks for the hostess when salting

1. The advice of every experienced housewife - before cooking tomatoes, they should be pierced with a toothpick at the stem. That way they won't burst under boiling water.
2. The most ideal form of tomato is plum-shaped. They have a dense skin and do not burst when salted.
3. With ripe tomatoes, the cooking process is more difficult, as they can easily turn into a puree due to their softness. You need to be more careful with them.
4. Pink tomatoes are well suited for salting, they are very obedient when salted. Also well behaved when cooking - green tomatoes.
5. Experienced housewives advise salting tomatoes in small dishes, such as jars from a liter to 10.
6. Tip on how to easily calculate the amount of water for tomatoes: a liter jar holds a pound of tomatoes and half a liter of water, which means that a three-liter jar needs 1.5 kilograms of tomatoes and 1.5 liters of water. Everywhere there are small errors, they can be determined using the size of the tomato.
7. The difference between pickling tomatoes and cucumbers is that in tomatoes the fermentation process takes less time due to the content in the tomato - solanine. At a temperature of 20 gr. fermentation lasts about 2 weeks.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Generous gifts of autumn - ripe, ripe tomatoes are harvested for the winter in a wide variety of variations. The taste of homemade preparations cannot be compared with those offered for sale on store shelves. This vegetable crop, rich in vitamin C, organic acids, minerals, surpasses other gifts of nature in the number of preservation methods. Consider the most delicious recipes for harvesting tomatoes for the winter and the secrets of their preparation.

Recipes for salting delicious tomatoes in jars

What types of containers are not used so that preservation is different, simple, fast, useful! Wooden barrels have stood the test of time, in which pickling tomatoes is just as convenient and tasty as another valuable vegetable crop - cucumber. Tomatoes are preserved in enameled tanks, buckets and well-known glass jars. The latter differ in volume, which contributes to diversity when harvesting vegetables for the winter.

To get delicious preserves, use these secrets:

• When harvesting tomatoes for the winter, choose fruits harvested in dry weather, sort them out, laying them out separately according to the degree of ripeness.
• When preserving, do not mix different varieties or tomatoes that are very different in size from each other.
• For salting, use medium or small tomatoes, and make tomato juice from large ones or preserve them in slices.
• Prick the stalks with a wooden stick or a toothpick to prevent cracking.
• You can even harvest fresh green tomatoes, only diseased or damaged fruits are not suitable for preservation.
• Before canning vegetables, thoroughly wash liter glass jars, sterilize with lids for at least a quarter of an hour.
• At the preparatory stage of any recipe, wash the vegetables thoroughly.
• Depending on the recipe, cover the tomatoes either whole or cut into slices.
• Use vinegar, aspirin, brine with citric acid, in rare cases, as preservatives for homemade preparations.

Pickled cherry tomatoes and garlic with vinegar

A delicious treat at the dinner table - small pickled tomatoes with an incomparable aroma and taste. For the preparation of sweet cherry tomatoes, liter glass jars with screw caps are ideal, and vinegar acts as a preservative. Even a photo or video is not needed to imagine how appetizing pickled cherry tomatoes look. This method of harvesting tomatoes helps to preserve their appearance, and in winter, sweet cherry tomatoes will be a wonderful snack.

Ingredients for harvesting (per liter jar):

• 600 g cherry;
• 1 PC. pepper (Bulgarian);
• 50 g of greens (dill, parsley);
• 3 cloves of garlic;
• 3 peppercorns (allspice);
• 2 leaves of lavrushka.

We prepare the marinade based on 1 liter of water:

• 25 ml of vinegar (table 9%);
• 2 tbsp. spoons of spices (sugar, salt).

Cooking process for marinated cherry tomatoes with garlic:

1. In a sterilized glass container, put two cloves of garlic, allspice, chopped herbs.
2. Cherries punctured in the stalk area should be placed in a jar, starting with larger fruits. Shift the fruits in layers with lavrushka, bell pepper to the very top.
3. Boil the marinade by adding water and spices. Pour into conservation, leave for a quarter of an hour. Then pour back into the pot and boil again.
4. Boil the marinade, pour the vinegar into a jar of cherry tomatoes, then roll up the lid.
5. Turn the preservation over, put it on the lid, wrap it with a warm cloth until it cools completely.
6. Pickled cherries have a sweet and sour taste, and you will be able to taste them in a few weeks.

Salted tomatoes in a cold way without sterilization

Tomatoes are harvested for the winter and in a cold way, and in order to preserve the maximum of nutrients, the fruits are rolled up without sterilization. A cold ambassador will require some free time, but when the time comes to try salting, you won’t want to tear yourself away from the treat. Consider one important nuance when salting tomatoes: store the preservation in a cool place. The recipe (based on a liter jar) provides for the following ingredients:

• 500 g of tomatoes;
• 15 g of salt;
• 2 cloves of garlic;
• 30 ml of vinegar (table 9%);
• 500 ml of water;
• 1 st. a spoonful of sugar;
• greens (dill umbrella, celery);
• 3 peas of pepper (allspice, black);
• 1 aspirin tablet;
• spices (to taste);

Step-by-step process of salting tomatoes in a cold way:

1. Put greens, peppercorns, garlic, parsley, etc. into the prepared glass jar.
2. Fill the container with whole, ripe fruits, stacking them tightly to each other.
3. Prepare a brine from cold (filtered, settled, well) water and spices (sugar, vinegar, salt). Mix thoroughly, let stand for a couple of minutes and pour the tomatoes with brine.
4. Crush an aspirin tablet, pour it into a jar on top so that the homemade preparation does not become moldy.
5. Close the tomatoes with a nylon lid, put until cooked and store in a cold place.

A simple recipe for pickling green tomatoes

Even green tomatoes are suitable for salting for the winter. If you choose a good recipe, in terms of taste, this option for home preservation will turn out to be no less appetizing. The advantage of unripe fruits is their denser structure, so green tomatoes are easy to pickle, both whole and in slices. A simple version of the recipe suggests that salted green tomatoes are preserved with cold filling. Even tap water works for this.

Ingredients:

• 0.5 kg of green tomatoes;
• 1 st. a spoonful of salt (coarse grinding);
• 500 ml of water;
• greens (twigs with cherry leaves, dill umbrella, currant leaves);
• 2 cloves of garlic;
• 0.5 teaspoon mustard (powder);
• horseradish (to taste).

Cooking process:

1. Dissolve coarse salt in water, mix thoroughly, wait until the impurities settle to the bottom of the container.
2. Fill a sterilized glass jar to the top with green tomatoes, pour brine (without sediment).
3. Lastly, mustard is poured into the homemade preparation, after which the ambassador is closed with a lid, leaving it for storage in a cold place.

canned sweet tomatoes

Sweet tomatoes can also be tasty, appetizing, fragrant. Rolling a tomato in liter jars will only benefit from the implementation of this recipe, especially if you have to preserve the fruits for the first time. Fans of original homemade preparations will be able to replenish their stocks with dessert tomatoes, for which they will need to select small-sized fruits.

To make the tomatoes sweet, prepare the following ingredients for canning (per 1 liter jar):

• 500-700 g red, ripe tomatoes;
• half an onion head;
• 20 ml of vinegar (table 9%);
• 700 ml of water;
• 30 g of sugar;
• a pinch of salt;
• spices (black peppercorns, cloves, bay leaf) to taste.

Preservation process:

1. Put spices in a sterilized glass container at the bottom.
2. Lay the tomatoes tightly on top, adding chopped onions as the jar fills.
3. In another container, boil the brine, dissolving sugar and a little salt in it. At the very end, before removing the pot of brine from the stove, pour in the vinegar.
4. Pour the tomatoes with the resulting marinade. Sterilize the preservation by first covering it with a lid (no more than a quarter of an hour).
5. Then roll up the jars, turn them over and put them upside down until they are completely cool.

Pickled tomatoes, like barrel

In fasting or even as a dish of the festive table, pickled tomatoes will decorate the table. A recipe that will allow you to taste tomatoes like a barrel over time is easy to master. Choosing a container convenient for pickling, it is better to store such a homemade preparation in a glass jar. If you do not know how much salt per 1 liter jar of tomatoes, whether to add sugar, essence or other ingredients, use the recipe below.

To make pickled tomatoes like barrel tomatoes, take:

• 1 kg of tomatoes (medium size);
• 3 cloves of garlic;
• 500 ml of water;
• 1 st. a spoonful of sugar;
• 1 bunch of celery;
• dill (a bunch or 1 tablespoon of seeds);
• 25 g salt.

Cooking:

1. Cut the stem off the tomatoes. This must be done carefully and shallowly.
2. Put dill, celery, garlic, tomatoes in a pickling container (place with the removed stalk up).
3. Prepare the brine by boiling water with spices, let it cool a little, pour it into a jar of tomatoes.
4. The salting process lasts about 3 days until bubbles appear on the surface. If the acid of pickled tomatoes suits your taste, you can close the jar with a nylon lid and put it in a cold place. The tomatoes will be ready the next day.

Tomato salad "Lick your fingers"

Caring housewives prefer to harvest tomatoes for the winter even in the form of salads. Unforgettable taste is combined with special aesthetics, because for such preparation of tomatoes, other gifts of nature are used along with them. Delicious homemade preserves are prepared according to a simple recipe, but preparation will take some time. But the result will please, and in winter such a salad will be in great demand.

Ingredients:

• 400-500 g of tomatoes;
• 3 cloves of garlic;
• 1 head of onion;
• greens (dill, parsley) to taste;
• 25 ml of oil (vegetable);
• 25 g sugar;
• 300 ml of water;
• 15 g of salt;
• 2 leaves of lavrushka;
• 40 ml of vinegar;
• 2-3 peas of pepper (black, allspice).

Cooking:

1. Greens, onions, garlic cut. Put in a sterilized jar, pour in vegetable oil.
2. Place tomatoes on top. When the jar is full, start preparing the marinade.
3. Add spices, pepper residues, bay leaf to the water, bringing the brine to a boil. Pour vinegar at the very end.
4. Cool the prepared marinade slightly, pour into a glass container, cover with a lid. Set to sterilize for about a quarter of an hour, then roll up.
5. After that, turn the home preservation over, let it cool, put it away for storage. Tomato salad for the winter You're ready to lick your fingers!

Assorted tomatoes and cucumbers

How to diversify the menu in winter? Those zealous housewives who, during the harvest period, mastered the recipe for preparing assorted valuable vegetable crops, do not think about this. It is more convenient to roll tomatoes and cucumbers into large jars, but liter ones will work too. Following the recipe, observe a few important nuances: take cucumbers and tomatoes in equal proportions, you can roll other vegetables with them, but only as a decoration.

Ingredients:

• 300 g of cucumbers, tomatoes (as an option, gherkins and cherry tomatoes);
• 2 cloves of garlic;
• dill (umbrella);
• horseradish (root, about 3 cm);
• 20 g of salt;
• 5 peppercorns (black);
• 0.5 teaspoon of essence (70%);
• 25 g sugar;
• onions, bell peppers, carrots for decoration.

Step by step cooking recipe:

1. Cut off the tips of the cucumbers, soak in cold water for a couple of hours.
2. Cut horseradish, carrots, sweet peppers, onions.
3. Dill, black peppercorns, garlic lay on the bottom, from the top layers to the top tightly fit cucumbers, tomatoes, chopped vegetables, horseradish.
4. pour boiling water, leave for five minutes, drain the brine into a saucepan, where to add spices. Boil the marinade, pour back into the jar.
5. Lastly, add the essence, roll up with a tight lid, turn over, leave to cool completely.
6. Preservation assorted tomatoes cucumbers are well suited to meat or potato casserole.

How to pickle chopped tomatoes

If the vegetable harvest is rich, why not diversify home-made preparations for the winter with a canned tomato recipe? You can even use liter jars. This method is suitable for those who are wondering what to do with large tomatoes. The option of harvesting tomatoes in their own juice or sliced ​​\u200b\u200btomatoes are the most suitable recipes. For lovers of spicy snacks, the second method is suitable.

How much vinegar per liter jar? Is it necessary to use it during preservation, if there is a desire to salt the tomatoes not whole, but cut into slices? Different step-by-step recipes will have their own ways of harvesting tomatoes in this form for the winter. Without sterilization, in a cold way, lightly salted, in glass, wooden, enameled dishes or even in a bag - all twist options are worthy of implementation.

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Discuss

How to close tomatoes for the winter in liter jars

In Russia, they like to grow green and red tomatoes. Almost every household plot has a greenhouse built where they sing in. There are many varieties of tomatoes, different in size, shape and ripening. To preserve the harvest and enjoy the taste of your favorite vegetables in winter, there are many recipes for how to pickle tomatoes correctly, which have come down to us from great-grandmothers. How to salt tomatoes correctly at home?

In order to properly and tasty pickle green or sweet tomatoes, choose only the strongest and ripest specimens. Tomatoes are washed well and placed in a container prepared for pickling. Tomatoes are stacked in such a way that all kinds of spices are located between the layers. In order to get as many vegetables as possible into one container, the tomatoes are slightly crushed, and the container is shaken. After laying, the tomatoes are poured with brine, covered with a plate and a load is placed on top. After 1-1.5 months, salted tomatoes can be eaten. As a container for pickling tomatoes, enameled dishes are used - pots or buckets.

12 recipes for salted tomatoes

Let's move on to recipes on how to properly pickle red and green tomatoes in a jar and barrel for the winter. You are waiting for sweet, spicy and salty recipes for every taste!

With bell pepper

• Tomatoes - 10 kilograms
• Dill - 150 grams
• Garlic - 30 grams
• Bulgarian pepper - 7 - 8 pieces

The classic way to pickle red tomatoes

• Tomatoes - 10 kilograms
• Dill - 100 grams
• Bay leaf - 10 -12 medium leaves
• Allspice - 35 - 40 peas

How to pickle tomatoes with garlic and horseradish

• Tomatoes - 10 kilograms
• Dill - 150 grams
• Garlic - 6-7 small heads
• Horseradish - 1 medium root
• Tarragon - 3 stalks
• Hot pepper - 1 medium pod
• Water: 8 liters, salt 400 grams

Tomatoes with cinnamon

• Tomatoes - 10 kilograms
• Cinnamon - 1.5 teaspoons
• Bay leaf - 23 - 25 medium leaves
• Water: 8 liters, salt: 500 grams

Tomatoes with blackcurrant leaf

• Tomatoes - 10 kilograms
• Blackcurrant leaves - 45-50 pieces
• Dill - 150 grams
• Horseradish - 1 medium root
• Water: 8 liters, salt: 500 grams

Salt tomatoes in a barrel with a cherry leaf

• Tomatoes - 10 kilograms
• Cherry leaves - 45-50 pieces
• Dill - 100 grams
• Horseradish - 1 large spine
• Bulgarian pepper - 3 - 4 pieces
• Hot pepper - 2 medium pods
• Water: 8 liters, salt: 400 grams

Tomatoes with walnut leaf and mustard

• Tomatoes - 10 kilograms
• Walnut leaf - 20-25 pieces
• Mustard (powdered) - 4 teaspoons
• Bay leaf - 30 medium leaves
• Sugar - 150 grams
• Water: 8 liters, salt: 400 grams

Close up sweet tomatoes

• Tomatoes - 10 kilograms
• Sugar - 3 kilograms
• Salt - 3 tbsp. spoons
• Blackcurrant leaves - 170-190 pieces
• Cinnamon - 5 grams

How to pickle green tomatoes for the winter with currants

• Green tomatoes - 10 kilograms
• Sugar - 200 grams
• Dill - 400 grams
• Blackcurrant leaves - 70-90 leaves
• Water: 5 liters, salt: 250 grams

An old recipe for pickling tomatoes in a cold way

No matter how interesting new recipes are, any old way of preparing a particular dish always arouses interest: how did our ancestors manage with improvised means and natural products? For example, here is an old recipe for pickling tomatoes in a cold way.

Ingredients:

• water - 10 l;
• granulated sugar - 4 tbsp.;
• coarse salt - 2 tbsp.;
• ground red pepper - 1 tsp;
• blackcurrant leaves - a handful;
• vinegar essence - 2 tbsp. l.

Cooking:

First we prepare the brine. To do this, mix water with salt, sugar, currant leaf and red pepper and let the brine boil. Boil it for about 10 minutes, then remove from heat and leave to cool. When the brine has cooled, add vinegar essence to it. Of course, our ancestors did without vinegar essence, but its use significantly speeds up the pickling process, and such tomatoes are stored for a long time and without problems.

Now we take clean jars, put horseradish leaves, dill seeds, mustard seeds or any other spices at our discretion on the bottoms. However, keep in mind that too many spices can spoil the taste of the finished product. So try not to overdo it. Pour the tomatoes with cold brine, close with metal lids and refrigerate. All! Tomatoes canned in this way can be stored for 2-3 years.

Salt tomatoes for the winter, in a jar

Modern housewives prefer to pickle tomatoes in glass jars. They are more convenient to store, and tomatoes do not crumple under the weight of the load. They are pre-washed thoroughly with boiling water or hot steam. Ripe, strong tomatoes are put in jars, spices and brine are added. Banks are rolled up with lids, previously washed. Workpieces are stored in a cool place. A month later, tomatoes can be eaten. And since pickling green and red tomatoes in a jar for the winter, here are the recipes:

For salting in a liter jar

• Tomatoes - 10-15 pieces (depending on size)
• Allspice - 7-10 peas
• Bay leaf - 3-4 leaves
• Water: 1 liter, salt: 2 tbsp. spoons

Tomatoes in tomato juice

• Tomatoes - 10 kilograms
• Tomato juice - 10 kilograms
• Salt - 300 grams
• Blackcurrant leaf - 90-100 pieces
• Mustard (powdered) - 1 teaspoon

This tomato recipe uses tomato juice made from custom and crushed tomatoes. The bottom of the pot or bucket must be covered with blackcurrant sheets. Next, stacked tomatoes sprinkled with mustard. From above, everything is covered with another layer of blackcurrant leaves. Tomatoes are poured with tomato juice. According to this recipe for salted tomatoes, juicy and very tasty tomatoes are cooked at home.

This is how you can easily and quickly pickle red and green tomatoes for the winter with your own hands, without much effort. Enjoy your meal!

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 full 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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