Barrel tomatoes in a jar under a nylon lid, bucket, pan, barrel with cold brine for the winter: simple recipes. How to pickle green and red tomatoes with cold water without vinegar and mustard, aspir

Preparation without sterilization

To prepare a three-liter jar of canned tomatoes without sterilization you need:

tomatoes of the same size and maturity: 1.5 kg or as much as will fit;
salt - 30 g;
70% acetic acid - 1 teaspoon;
sugar - 60-70 g;
greens (horseradish leaves, currants, cherries, dill umbrellas) - 10-20 g;
peppercorns - 5-6 pieces;
garlic - 2-3 cloves;
bay leaf - 2-3 pcs.;
how much water will go in.

How to preserve:

Wash and dry the tomatoes selected for canning.
Rinse the greens. Coarsely chop with a knife.
Peel the garlic.
Take a jar prepared in advance. Place 1/3 of the herbs, bay leaf and peppercorns at the bottom.
Place half the tomatoes and add 1/3 of the herbs. Fill the jar to the top and place the rest of the greens.
Heat approximately 1.5 liters of water. Its exact quantity depends on the density of the tomatoes and is determined after the first filling.
When the water boils, pour it into the can of tomatoes. Cover with a boiled lid on top.
Leave for 20 minutes.
Drain the water carefully into the pan. For convenience, you can put on a cover with holes.
Add salt and sugar to the pan. Bring to a boil and simmer for about 3-4 minutes.
Pour the brine into a jar, add acetic acid and roll up.
Carefully place the jar upside down and wrap it in a blanket. Leave until cool.
After this, return the jar to its normal position and keep it in a visible place for 2-3 weeks, after which you can move it to a storage location.

The usual recipe for pickling green tomatoes

To prepare a 2-liter jar of delicious green tomatoes you need:

unripe tomatoes - 1.0-1.2 kg;
leaves of horseradish, cherries, currants, dill umbrellas - 20-30 g;
garlic - 4-5 cloves;
water - 1.0 l;
salt - 40-50 g.

What to do:

Boil clean water, add salt and stir. Cool completely.
Wash the tomatoes and herbs. Dry.
Peel the garlic cloves.
Chop coarsely with a knife or simply tear the greens with your hands and put half of them on the bottom of the jar. Add half the garlic.
Fill to the top with green tomatoes.
Place the remaining herbs and garlic on top.
Pour in cold brine.
Place the nylon lid in boiling water for a minute and immediately place it on the neck.
Place the workpiece in a storage location; it is good that the temperature is at least +1 or not higher than +5 degrees.

After 30 days, the salted green tomatoes are ready.

Benefits of cold salting

Selling cold tomatoes has many advantages:

Cucumbers taste much better than they otherwise do when the sun sets;
Less loss of tomato vitamins (due to lack of heat treatment);
It does not take a lot of time.
Light salt technology;
It is not necessary to boil the water for the brine;
Tomatoes can be eaten three weeks after pickling;
The blanks can be made in any containers (including sterilized jars);

The disadvantage of this method is that all cucumbers must be stored in a cool place, otherwise the tomatoes will spoil.

How to cool salt cucumbers: http://6:com.com/ogorod/

Cold pickling of tomatoes with mustard

Products required for salting:

Tomatoes - 2 kg;
Salt - 150 g;
Sugar - 1 tablespoon;
Garlic - 1 large head;
Dill - 1 umbrella;
Bay leaf - 3-4 pcs.;
Hot red pepper;
Celery;
Dried cloves;
Black peppercorns;
Mustard seeds or dried mustard - 3 tablespoons;
Green horseradish leaves or horseradish roots.

Preparation:

Prepare the container.
Processing tomatoes. Remove the stalks, rinse the tomatoes with running water and make a puncture near the area from the stalk.
Place the spices at the bottom of the container.
Layer the tomatoes. Place spices between layers. Leave about 2-5 centimeters of free space.
Prepare the brine. Add salt, sugar and remaining spices to water (2 liters). Pour the resulting brine into the container with the tomatoes. It is not necessary to prepare the brine separately. You can simply pour salt, sugar, spices into a container and add cold boiled water.
Make a mustard plug to prevent rotting and mold in tomatoes. Fold the gauze (bandage) 3 times and place it on top of the tomatoes placed in the container.
We leave gauze around the edges in double or triple the size of the neck of the container. Pour mustard powder or mustard seeds onto cheesecloth so that all the tomatoes are covered. Cover the top with mustard with the overhanging edges. Close the container with a lid.

Recipes

Cold pickling of tomatoes

Products required for pickling:

Tomatoes, 2 kg;
Vinegar 9% - 1 dessert spoon;
Salt - 2-3 tablespoons;
Sugar - 1 tablespoon;
Garlic is one big head or two small heads;
Dill is two umbrellas;
Green horseradish leaves. You can take currant leaves (black, red, white) or cherry.

Step one. Preparing containers for salting.

Step 2: Prepare the tomatoes. Pay attention to the puncture!

Step 3: Place the plant leaves at the bottom of the container so that they completely cover it. Then place the dill umbels in the bottom of the container.

Step 4: Fill the container with tomatoes. Bend the tomatoes firmly together. Be careful not to crumble or damage the tomatoes. It is recommended to pierce the tomatoes upward. When laying out the layers, cover them with horseradish leaves and add crushed garlic cloves. Leave about 5-7 cm of free space at the top.

How to marinate and salt opiates: //6.com/ogorod, com/griby/marinovannye-opyata..

Step five. Let's put some salt, sugar and vinegar in a container. Pour cold boiled water over the tomatoes.

Cold pickling of tomatoes with mustard

Products required for pickling:

Cold dry pickling of tomatoes

Dry casting is usually done in wooden baths. The tomatoes are poured under a wooden press (lid) so that they are crushed.

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

Step 1: Preparing the container.

Step 2: Treat the tomatoes with my tomato, remove the stems, prick with a fork.

Step 3: Leave the bottom of the tub covered with leaves and dill.

Step four. We scatter tomatoes. Each layer is generously covered with salt. Salt consumption depends on taste preferences.

Step five. We add currant leaves, cherries and horseradish. You should cover the entire last layer of tomatoes.

Step 6: Cover the leaves with a wooden cup and charge them.

Step 7: Infuse the tomatoes in a warm place for 24 hours.

How to properly salt watermelons: //6://6sotok-dom.com/ogorod//1234551/:.

Important: Cold salt is produced in each container, but if glass jars are used to store tomatoes, it is still better to sterilize them.

The cold pickling recipe is basically the same, just with additional ingredients. The taste of salted tomatoes depends only on your imagination. Ingredients added to salts

Aspirin. This gives the tomatoes a special taste;
Lemon acid;
Vinegar, grape or apple cider vinegar;
Dry dill;
Bay leaf;
Pepper;
Celery;
Tarragona;
All kinds of spices, herbs and spices.

How to cover tomatoes with slices

For this recipe, it is good to take large, fleshy tomatoes with small seed chambers, and irregularly shaped fruits are also suitable.

To prepare 5 one-liter jars you will need:

tomatoes - 6 kg or as much as it takes;
water - 1 l;
vegetable oil - 100-120 ml;
salt - 30 g;
vinegar 9% - 20 ml;
sugar - 60 g;
fresh dill - 50 g;
garlic - 5 cloves;
onion - 120-150 g;
bay leaf – 5 pcs.;
peppercorns - 15 pcs.

Cooking process:

Wash the tomatoes selected for canning. Then carefully cut into slices. Small ones can be cut into 4, and large ones into 6 pieces.
Peel the onion and cut it into half rings. Place the onion in the bottom.
Peel the garlic and put it in jars.
Add bay leaf and pepper.
Wash and chop the dill. Send to other components.
Pour a tablespoon of oil into each container.
Fill the top (not too tightly) with chopped tomatoes.
Boil water in a saucepan. Add sugar and salt, wait for dissolution. Add vinegar at the end.
Carefully pour the resulting marinade into the jars so that 1 cm remains to the top. Approximately 200 ml of brine goes into a 1 liter container.
Cover the top with lids. Carefully place the full container in a bowl of water and sterilize for a quarter of an hour.
Roll it up and turn it upside down. Cover with a blanket and let cool completely.

How to cold pickle tomatoes in jars for the winter

You can even save this version of pickles for the winter by rolling them under iron lids. To do this, the preparations must be allowed to brew for 3 days from the start of fermentation. Then pour the brine into the pan.

Boil it and pour over the vegetables again. Roll up. But you can leave the tomatoes under the nylon cover. Then they can only be stored in a cool, dark place and for no more than 6-7 months.

Products:

one kilogram of medium fleshy tomatoes;
2 tablespoons salt;
1 large spoon of sugar;
half a head of garlic;
2-3 dill inflorescences;
A couple of horseradish leaves;
1 dessert spoon of vinegar;
water (boiled and cooled).

Technology:

Wash and sterilize the jar.
Peel and chop the garlic.
Place the tomatoes in a jar and distribute the aromatic leaves and pieces of garlic between the vegetables. The jar should not be filled to the top; you should leave about 6 cm of space.
Sprinkle the vegetables with sugar and salt. Pour the required amount of table vinegar.
Pour cold boiled water over the cooked vegetables.
Closing with nylon lids. Refrigerate.

How to pickle tomatoes in jars for the winter

When a large supply of fruits appears in the garden, there is a need to preserve them until winter. An excellent option for preparing tomatoes is salting. The cold method of canning is capable of retaining maximum nutrients inside. At the same time, the preserved food in the jar tastes like a barrel. If you follow the rules of this process, you will get pickling, just like in ancient times.

Preparing jars for canning

Cold pickling of tomatoes for the winter requires careful preparation of the vessels where the vegetables will be placed. This process uses glass containers. In most cases, large volume banks are chosen. To prepare, you need to wash them thoroughly using a soda solution and rinse it off. Then, you should pour boiling water over the containers and hold it over the steam for some time to destroy the bacteria. Another method of sterilization is heating in the oven. Immediately place the fruits into the prepared vessels, roll them under metal lids or cover them with nylon lids.

How to salt tomatoes

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

However, today it is difficult to cold-salt them inside a barrel. Therefore, many housewives try to achieve the desired taste using glass jars. To get high-quality salted vegetables, you need to strictly follow the recipe and technology. It is important to make the brine correctly and choose the appropriate variety of fruit. Salting technology requires following the following steps:

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

Which tomatoes are best for pickling?

Pickling tomatoes in jars for the winter requires the correct selection of the fruit variety. Among them you can choose the following:

Oak - a variety characterized by a rounded shape and small size, conveniently fits inside vessels for pickling. Gives a friendly and early harvest.
Liana - produces large fruits that are approximately equal in size. Tomatoes of this variety are dense and very tasty; they ripen early.
Fighter - has an elongated shape with a pointed tip, fits well inside the jar.
Red truffle - shaped like a pear, with a ribbed surface. It tolerates salting well and does not fall apart. The fruits have a sweet taste.

Cold brine for tomatoes

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

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Canned tomatoes, halved, in spicy celery sauce

A dish of unusual taste is obtained by using a hot sauce, such as Tabasco, or making your own with black and red pepper and fresh celery sprigs.

To make this special snack we will need:

tomatoes - medium size, with a dense structure;
green celery stalks;
ground black and red pepper;
dill, parsley, coriander.

Cooking method:

Blanch some of the tomatoes and peel them. Then cut into even slices and put in a jar with pepper and spices. All this is poured with boiling water and allowed to cool, after which the water is drained.
At the same time, prepare a spicy and juicy filling. To do this, the remaining amount of tomatoes is cut into slices and sent to the pan. Also add chopped garlic, herbs, hot sauce, ground pepper, salt and a small amount of sugar.
10 minutes after stewing, the contents of the pan are poured into a bowl and everything is brought to a pureed state in a blender or using a special stirrer, after which they are passed through a sieve and boiled again on the stove and vinegar is added.
Pour the hot mixture into the jars and close the lids tightly.

Cold dry salted tomatoes

You can salt tomatoes for the winter using the cold dry method. Its only drawback is the wrinkled finished fruits. Naturally, the appearance of such tomatoes is not very presentable... But the taste!

The taste of real barrel tomatoes, vigorous, spicy, invigorating. Yes, and conservation occurs naturally. In a word, this salting method is also worth trying!

Ingredients:

tomatoes
salt;
horseradish leaves;
dill;
cherry leaf;
currant leaf.

Preparation:

Cold and dry salted tomatoes are prepared very simply and quickly! To do this, clean vegetables are pierced near the stalk and placed tightly in a large container (for example, a bucket), sprinkled with coarse salt. Horseradish leaves, stems and umbrellas of dill, as well as cherry and currant leaves are placed at the bottom of the container. Salt is taken at the rate of: a packet of salt for 2 kg of tomatoes.
After this, the tomatoes are covered with horseradish leaves, and a wooden circle is placed on top and pressed. First, the tomatoes are left in a warm place for several days, and then they are cooled (but not in the cold!). Salted tomatoes by this method retain almost all vitamins and minerals. They are not only very tasty, but also very healthy.

So prepare your tomatoes in a new way. This will save you time and effort and allow you to get a good mineral and vitamin supplement for your winter diet. The main thing is to cook with pleasure and take into account all the tips. Bon appetit and success in the culinary field!

Tomatoes in a pan

This is a state of salinity that lasts for five days.

Ingredients:

2.5 kg of tomato (ripe);
One piece of garlic;
Three liters of water;
a bunch of parsley and a bunch of dill;
Seven thousand spoons of coarse salt;
7-10 Peppercorns are aromatic;
some cherry leaves (you can do without them).

Accurate determination of the amount of water. Wash the tomatoes, place them in the potatoes and fill them with water until they are completely covered. Then drain the liquid. This amount is the measure you are looking for.

I make a pickle:

Bring the drained water to a boil.
Add salt.
Remove it from the stove and cool.

Clasp:

Place the tomatoes in the pan.
Add finely chopped herbs.
Add spices.
Add garlic.
Fill it with brine. .
Press down slightly and place the lid on top.

This is a state of salinity for five days. It does not need to be kept in a cool place; it requires room temperature to cook. In the basement or refrigerator, the work is sent for 6 days only. He should be there within 5-6 weeks. After this you can eat it. The taste is sour, salty.

Delicious cucumbers for the winter are prepared from red and green fruits. The fragrant aroma of the preparation is complemented by peas, cherry and currant leaves, branches and flowers of dill. Sugar sweetens the skin, while garlic and chili peppers provide spice.

Page 3

Every year the question arises of what to do with tomatoes for the winter. Housewives not only want to prepare regular home-canned food, but also try new recipes. For storing tomatoes: small and large, unripe and ripe.

Salted green tomatoes

If you have tried green tomatoes at least once, then this recipe will surely attract your attention. In fact, you can prepare not only red tomatoes for the winter, but also green ones.

Ingredients for each kilogram of green tomatoes and 1 liter of brine:

dill seeds - 50 g;
black currant leaves - 1-2 leaves;
cherry leaves - 4-5 leaves;
granulated sugar - 1 tablespoon.
Coarse table salt - 2 tablespoons.
peppercorns - 12-15 pieces.

Preparation:

Prepare the brine in advance by dissolving sugar and salt in water and adding pepper, spicy leaves and seeds.
While the brine is preparing and cooling, we soak the green tomatoes by pouring cold boiled water over them.
Then we cut the tomatoes at the base of the stem and place them in three-liter jars, clean and previously scalded with boiling water.
Pour chilled brine over the tomatoes, cover with nylon lids and leave them at room temperature for 4-6 days.

After this, put the jars in the basement or refrigerator.

Recipe for pickling tomatoes in jars for the winter

The question of how to properly salt tomatoes can be answered by popular cold canning recipes. Any gourmet will choose an appetizer that suits its taste and aroma. It is important to strictly follow the recipe and keep the preparation for a certain amount of time. Pickles made yourself will help diversify the winter menu and preserve the beneficial properties of the fruit.

How to pickle tomatoes quickly using a cold method

Pickling tomatoes for the winter quickly using a cold method according to an old recipe involves using the following components:

ground red pepper – 1/2 tsp;
dill (seeds);
vinegar essence - 1 tbsp. l.;
table salt – 1 tbsp.;
tomatoes – 2000 g;
water – 5 liters;
granulated sugar - 2 tbsp.;
black currant leaves – 1 handful;
horseradish leaves.

Instructions on how to cold salt tomatoes:

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

Canned tomatoes for the winter with mustard

Cold pickling of tomatoes with mustard will require the use of the following ingredients:

tomatoes – 2000 g;
laurel leaf – 6 pcs.;
cherry leaves – 4 pcs.;
dill in seeds – 60 g;
black currant leaves – 4 pcs.;
dry mustard – 30 g;
salt – 3 tbsp. l.;
granulated sugar - 5 tbsp. l.;
water – 2 l;
black peppercorns – 10 pcs.

Cold pickling of tomatoes for the winter with mustard - how to do it:

Select tomatoes that have small brown stripes (slightly unripe) and are of the same size. The fruits should not be bruised, cracked or rotten. Wash them, dry them with paper towels and place them in clean jars.
While immersing tomatoes in vessels, top them with herbs.
Prepare the brine. To do this, boil water, adding salt, pepper and sugar. When the liquid becomes hot, dissolve mustard powder there. Leave the brine to cool.
Fill the contents of the jars with cold liquid and close with nylon lids. Place the salted vegetables inside the refrigerator or cellar for several days.

Quick dry cold pickling of tomatoes

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

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

Method for preparing tomatoes using the cold dry method:

You will need a large, clean container. For example, a bucket will do. Place plants at the bottom.
Place vegetables on the spices, which should be pricked near the stalk.
When laying, sprinkle the fruits with salt. Cover the tomatoes with horseradish and press with a wooden circle with pressure. Place the pickles in a warm place and leave for a day. Then, move to a cool place.

Preserving tomatoes for the winter with vinegar

To make cold pickling of tomatoes for the winter, take the ingredients for a three-liter jar:

head of garlic – 2 pcs.;
coarse salt - 6 tbsp. l.;
tomatoes – 3000 g;
black currant leaf – 4 pcs.;
horseradish leaf;
granulated sugar - 2 tbsp. l.;
dill umbrella – 2 pcs.;
vinegar (9%) – 2 tbsp. l.;
cherry leaf – 5 pcs.

How to quickly salt tomatoes:

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

How to cold salt green tomatoes for the winter

Green tomatoes can be canned for the winter. To do this you will need the following ingredients:

tomatoes – 1 kg;
water – 1 l;
blackcurrant leaves – 2 pcs.;
dill seeds – 50 g;
sugar – 1 tbsp. l.;
black peppercorns – 14 pcs.;
salt – 2 tbsp. l.;
cherry leaves – 4 pcs.

Instructions on how to cook:

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

Tomatoes, like barrels in a saucepan

Salted tomatoes in a saucepan like barrels can be prepared according to the following recipe. The amount of ingredients depends on the volume of the container and taste preferences. Those who like “vigorous” tomatoes can add a large horseradish root, garlic and ground pepper.

What should be in the preparation:

tomatoes
horseradish leaves and roots;
dill umbrellas with stem;
chilli;
garlic;
currant leaves

You can add spices: pepper and bay leaf.

Advice! Better salted tomatoes in a saucepan, like barrel tomatoes, are obtained from fruits of the same size and blanzhesky ripeness (brown).

Salting:

Scald the pan with boiling water. Place half of the greens on the bottom.
Place the tomatoes: harder ones on the bottom, softer ones on the top. Cover with remaining herbs.
Boil water and dissolve salt in it at the rate of 70 g per 1 liter. The cooled brine is poured into the pan.

You can try the pickles no earlier than in a month.

Cold barrel tomatoes in a pan for the winter

In principle, the recipes themselves are similar to each other. At least in terms of composition and ingredients. But their number directly depends on the volume of the dishes. Below is a recipe that is often used when pickling tomatoes in a pan. It’s worth noting right away that you need to take a container slightly larger than the amount of tomatoes.

Compound:

Tomatoes – 2 kg
Hot pepper (light is best) – 1 pc.
Bay leaf – 3-4 pcs.
Peppercorns – 5-7 peas
Garlic - 3-5 cloves
Dill (umbrellas) – 4 units
Salt – 3 tbsp.
Sugar – 1 tbsp.
Horseradish, cherry and currant leaves - 2-3 pcs.
Vinegar – 2 tbsp.
Water – approximately 2-2.5 l

Appetizing snack

Salting method:

Naturally, put some spices on the bottom.
Then carefully place the tomatoes, periodically adding seasonings.
Also place the remaining leaves, dill and garlic on top of the tomato.
Prepare the brine, add vinegar and pour the resulting water (cold) over our tomatoes.
Cover them with a lid and leave them in the room for 5-7 days. And then put it in the cellar or on the balcony.

By the way! If you don't want to use vinegar, add a little more salt and sugar. The calculation is this: for 1 liter of water you need 2 tbsp. salt and 1 tbsp. Sahara.

Barrel tomatoes in a plastic bucket

This salting option is no worse than others. Tomatoes can be salted in a plastic bucket if it is intended for food purposes.

If you take a 10 liter container, you will need:

5-6 kg of medium tomatoes;
2 horseradish roots;
a lot of parsley and dill;
2 chili peppers;
4 sweet peppers;
2 heads of garlic;
2-4 bay leaves;
peppercorns.
Dissolve a glass of sugar and 1.5 glasses of salt in 10 liters of boiling water.

Preparation:

Horseradish root and pepper are cut into vertical strips.
Place some of the greens and tomatoes, laying them in layers with garlic, pepper and horseradish.
The top layer is covered with greenery.
After filling with brine, the container is placed in a cold place for fermentation. The tomatoes are ready in 2-3 weeks.

Recipe for salted tomatoes in a barrel

Tomatoes in a barrel for the winter are a classic ambassador. This option creates the best conditions for fermentation, and the tree gives the tomatoes a unique taste and aroma. Pickling tomatoes in a barrel is no more difficult than in other containers, the only difference is in volume.

Advice! Only hardwood barrels are selected for harvesting.

For a twenty liter barrel you will need:

16-20 kg of tomatoes;
leaves of cherry, oak, red currant and grapes - 20-30 pcs.;
dill umbrellas with stems - 15 pcs.;
4 heads of garlic;
2 large horseradish roots and 4 leaves;
parsley sprigs - 3-4 pieces;
2-3 chili peppers.
1.5 kg of salt is diluted in 20 liters of water.

Advice! It is better to use spring water; if this is not available, use boiled water.

Salting:

Cover the bottom of the barrel with dill leaves. Place 2 layers of tomatoes with garlic, horseradish root pieces and chili pepper.
There should be herbs on top.
Tomatoes soaked in brine are covered with gauze and weights.
After 5 days of fermentation, the tomatoes in the barrel are transferred to a cold place.

Cold salted tomatoes with mustard

Tomatoes using this method make a perfect snack. Tomatoes can be safely served with meat, fish or vegetables. The combination will be amazing.

Ingredients:

2 kg of tomatoes;
3 dill inflorescences;
4 blackcurrant leaves;
1500 ml water;
60 g sugar;
120 g rock salt;
10-12 peppercorns;
3 tablespoons mustard grains or powder;
1.5 bunches of green dill;
hot pepper pod;
5 cloves of garlic.

Technology:

To boil water. Add salt, sugar and let the grains dissolve. Cool to 20-25 degrees.
Rinse the tomatoes. Make 2 punctures in the stalk area. Place half of the washed greens, finely chopped garlic and a whole chili pod at the bottom of a three-liter jar or pan.
Place the tomatoes on top. As soon as the vegetables half fill the container, add 1.5 tablespoons of mustard and 5-6 peppercorns.
Place tomatoes to the top of the container. Place all other ingredients on top.
Pour in cold brine. Cover with a lid (nylon or screw).
The container with tomatoes is removed to infuse for 5 days at room temperature.
After this time, put the pickles in a cool place and wait 21 days until they are completely ready.

How to cold salt tomatoes

The cooking process is the same. The only difference between the recipes is the set of ingredients. Vegetables can be whole or chopped.

Cold-salted tomatoes in a finger-licking saucepan

Pickling tomatoes according to this recipe is very easy. The pan is filled with clean tomatoes. For piquancy, add salt, peppercorns, bay leaf, garlic and dill.

A simple brine is made from water, salt, sugar and vinegar. After complete stirring, the liquid is filtered to filter out large grains. The tomatoes are filled with brine, covered with a lid and taken to a cold room.

In a bucket

The container is suitable for storing tomatoes in the cellar and basement. You need to add salt according to the classic recipe. A standard set of ingredients is used.

In banks

Tomatoes are also salted in jars, directly laid. The calculation of ingredients is taken for each individual container. If desired, cucumbers, a large amount of herbs and leaves of fruit trees are added.

Like cask

10 days after salting, the tomatoes are ready to eat. Under the influence of salt, herbs and spices acquire a piquant taste. For the brine, take garlic, salt and sugar.

Salting in barrels

The main component that promotes long-term storage of vegetables in containers is brine. The recipe is simple and involves the use of tomatoes, herbs and salt. The barrel is tightly packed with tomatoes so that there is as little free space between them as possible.

Garlic, herbs and black pepper are laid between layers of tomatoes. Finally, a brine prepared with water, salt, vinegar and sugar is poured into the barrel. The barrel is covered with a lid, on top of which a load is placed.

In a plastic bucket

Pickling tomatoes using this method tastes like tomatoes from a barrel. The principle is the same. The difference lies in the use of a different container - a plastic bucket. Tomatoes are filled with water with the addition of salt, sugar and vinegar.

With garlic

It’s hard to imagine salted tomatoes without garlic. If you don't add it, the taste won't be as good as it should be. But too much of it can also spoil the taste. The best option is 5 cloves per 3 liter jar.

Without vinegar

To prepare the brine, take cooled boiled water. Tomatoes are aromatic and piquant due to the content of a large number of spices - cloves, garlic, pepper, basil and bay leaves. If desired, add greens in the form of parsley, dill and others.

With honey

Tomatoes are filled with brine, the taste of which is different from the usual one. Honey, sea salt and lemon juice are added to the liquid. Dried basil and cilantro add spicy notes. A secret trick when preparing tomato brine is adding 60 ml of olive oil .

With carrots

The container is filled with vegetables, which are arranged in layers. First come the tomatoes, then grated carrots and slices of garlic. The layers alternate until the jar or other container is filled to the top. Vegetables are poured with saline solution.

With mustard

The recipe may use mustard powder or seeds. The ingredient is used at the end of cooking vegetables. A cork is made from mustard, which prevents mold.

With grape leaves

Instead of the usual greens in the form of parsley, dill, horseradish leaves, grapes are used, or rather leaves. Young leaf plates are washed and placed in containers along with the tomatoes. The brine is made from water, salt and the pulp of overripe tomatoes. Be sure to apply pressure so that the vegetables do not float.

With horseradish

One of the main ingredients needed for pickling tomatoes is horseradish. The large, rich green leaves give the vegetables their distinctive flavor. When cooking, you can use the root.

Cinnamon

The bottom of the container is covered with herbs and spices - cinnamon and cloves. Then the tomatoes are laid, each layer of which is covered with sugar. When the container is almost full, the vegetables are poured with tomato puree with the addition of salt and sugar.

With horseradish, cherry and currant leaves

A classic recipe for preparing tomatoes in ancient times. The combination of horseradish leaves, currants and cherries makes the vegetables taste incredible. It is also recommended to add herbs and hot peppers during cooking.

Using green tomatoes

Not only red, but also green tomatoes can be pickled. Due to their dense consistency, vegetables may not soak as well as they should. You need to think about this in advance. The fruits are pricked with a fork in some places. The brine penetrates inside and the tomatoes acquire the desired taste.

Salted tomatoes with garlic inside

Firm and slightly underripe tomatoes are needed for this recipe. Alternatively, you can even take green vegetables.

Ingredients:

two kilograms of tomatoes;
garlic (depending on the number of tomatoes);
100 g dill;
3 chili peppers;
10 peppercorns;
4 leaves each of currants, horseradish, cherries;
3 bay leaves;
4 dill inflorescences;
water;
salt (2 large spoons per 1 liter of water).

Technology:

Peel the garlic, cut into slices.
Wash the tomatoes, cut out the place where the stem attaches.
Insert a clove of garlic into each tomato.
Place some of the leaves, inflorescences, herbs, and peppercorns on the bottom of an enamel bucket or pan.
Place tomatoes stuffed with garlic on top.
Cover the vegetables with the remaining leaves and herbs.
To boil water.
Pour boiling water into the container with the tomatoes. It is necessary to accurately calculate the amount of water spent on the preparation. Add salt at the rate of 2 tablespoons per liter of boiling water.
Place pressure on the container and wait 72 hours.
Carefully transfer the tomatoes into a clean three-liter jar and fill with chilled brine.
Cover with a nylon lid and store in the basement.