Classic is immortal
Let's start with the simplest recipe for canning tomatoes - using the hot method with the addition of vinegar. We wash and dry medium strong tomatoes - take as many as will fit in the jar. At the bottom of sterilized jars we put any greens, 5-6 cloves of garlic, horseradish leaves and 3-4 peas of allspice. Then add the tomatoes, pour boiling water over them and let sit for 10 minutes. Now pour all the water into a basin, dissolve 3 tbsp in it. l. salt and 1 tbsp. l. Sahara. Bring the marinade to a boil, add 1 tbsp. l. vinegar 9%, pour the tomatoes into the jars again and roll up the lids. Turn them upside down and wrap them in a warm blanket.
Recipe for hot pickling tomatoes with grape leaves
One of the options for hot pickling tomatoes involves using green grape leaves for canning. They contain ascorbic acid, which, together with salt, prevents the development of pathogenic microflora in the brine. To prepare tomatoes, you will need to take as many leaves as there are tomatoes, since each of them will need to be wrapped in a leaf.
Other ingredients:
- 2 kg of tomatoes;
- 2 tbsp. l. salt;
- 1 tbsp. l. Sahara;
- 1 liter of cold water.
Cooking these tomatoes hot is very simple. Need to:
- Prepare jars, fruits and grape leaves.
- Wrap each tomato on all sides in a leaf and place it in a jar or barrel.
- Pour boiling water over it once, after 20 minutes of infusion, drain the water into a saucepan, add salt and sugar to the liquid, stir and boil it.
- Pour the boiling brine into the jar and immediately roll up the tin lids.
Leave to cool under a thick blanket for 1 day.
Vegetable sweetness
Salty tomatoes can be sweet. This recipe for pickling tomatoes for the winter is very popular. We wash the tomatoes, ideally oblong-shaped, and cut them in half. Place 2-3 sprigs of fresh dill and a couple of cloves of garlic at the bottom of the sterilized jars. Fill the jars tightly with tomato halves, pour boiling water over them for 5 minutes and drain the water into a saucepan. Add 2 tbsp. l. vinegar 9%, 100 g sugar, 1 tsp. salt, 2-3 bay leaves and 6-8 allspice peas, boil from the moment of boiling for 3 minutes. Pour the hot marinade over the tomatoes in the jars, roll up the lids and wrap them in a blanket.
How to cook:
Above is only half of the portion, which is designed for three 3-liter jars. If you have nowhere to store such tomatoes, I think you will find a place for these jars in your refrigerator. And if you have a cellar, great, feel free to make the whole batch and in the end you will get six 3-liter very tasty tomatoes.
1. Let's prepare all the necessary products, along with the container. You need to take the jars clean, maybe with a slight defect. That is, there may be a broken piece on the neck. I also put sauerkraut in these jars. Because they do not need to be rolled up, but only covered with plastic lids.
Rinse the tomatoes under cold running water. Rinse the celery with water and shake lightly. Peel the garlic. All other ingredients do not need to be washed.
2. Now, at the bottom of the jars we put 2 bay leaves, allspice peas - 10 pcs., three cloves of garlic, cut into several pieces, a sprig of celery and dill.
Next, fill the jars with tomatoes as tightly as possible. Add 2 more cloves of garlic, celery and dill to the almost filled jars. That's almost all. All that remains is to prepare the brine. In this recipe I will have it cold.
3. Pour exactly 3.5 liters of water into the pan. It is advisable to take water from springs, wells and, at worst, tap water. But she needs to stand for at least a day. But if you are confident in your tap water that it is super, feel free to fill it with that too. Unfortunately, I cannot say the same about our water. So, pour salt, sugar and vinegar into a container with measured water.
Aspirin is not added to prevent the tomatoes from becoming moldy. They make tomatoes taste completely different. One day I asked the owner of this recipe, Lucia Ivanovna, maybe aspirin is not needed here. To which she replied that without aspirin, tomatoes don’t turn out as tasty.
Mix everything well. The taste of the brine is moderately salty, sweet and slightly sour. Let the brine settle for a bit and fill our jars with tomatoes. There is exactly enough brine for these jars. Now that the brine has been poured, you need to add 3 aspirin tablets to each jar on top.
4. That's all, we close the jars with plastic lids and send them to the cellar or refrigerator. You will be able to taste the tomatoes in a couple of weeks. Have a little patience and the result will not keep you waiting long.
Here is a quick and very tasty recipe for pickling tomatoes for the winter, prepared in a cold way. I hope you liked the recipe for pickling tomatoes for the winter. Send your comments, share your impressions. If anyone has any questions, please ask. I will be happy to answer them.
Have a nice day, and maybe even evening, and see you again!
Cold calculation
Salting tomatoes for the winter using the cold method is another proven option. First, prepare the marinade from 2 liters of filtered water, 75 g of coarse salt, 1 tbsp. l. vinegar essence 70% and 1 tbsp. l. Sahara. While the marinade is cooling, wash small, firm tomatoes, dry them and make punctures in each one with a fork. Place the tomatoes in sterilized jars, alternating with dill umbrellas, currant leaves, cloves of garlic and black peppercorns. Pour the cooled marinade over the preparations, close tightly with plastic lids and place in a cool, dark place. In a month the tomatoes will be ready.
Salted tomatoes in jars, like barrels: 6 simple recipes
Salted tomatoes are an ideal snack that many people enjoy. Previously, my grandmother always made pickles in oak barrels and ate them all winter. I especially liked tomatoes and pickled apples, it’s just something, many years have passed, but I still remember the taste.
It’s not a shame to put such an appetizer on a formal table. But what to do if it is not possible to install a barrel and ferment vegetables? Yes, everything is very simple - seal it in jars, and the taste will be the same as from a barrel!
2. Green tomatoes can be used in this recipe, but brown ones turn out much tastier. So, wash the vegetables thoroughly and make a deep cross cut in the area of the stalk. Fill half the container with them, add ½ of the remaining garlic and a horseradish leaf.
4. To prepare the filling, pour 1.5 liters of non-chlorinated liquid into a vessel. Ideally, it should be spring or well water, or at worst from the tap, but passed through a filtration system. Add salt, sand, mustard to it, mix the mixture well so that the crystals of the dry substances completely dissolve.
5. Pour the prepared brine over the tomatoes, wait a couple of minutes and add to the top of the jar.
6. Close the filled glass container with a nylon lid and immediately place it in a cool, dark place. After 2-3 weeks it will be possible to take a sample.
Barrel tomatoes in jars with mustard - a simple recipe
A quick recipe for barrel tomatoes in a glass container under a nylon lid will delight many housewives for the balanced taste of vegetables that will easily last in the cellar until next summer.
3. Pour the semi-finished product into half the container with distilled water, thus washing off the spices and bulk substances to the bottom of the jar. After which we fill the remaining space with tomatoes.
4. Add water to the glass container filled with vegetables, close it with a nylon lid and turn it over in your hands so that the salt and sugar dissolve in the liquid. We immediately take the jars to a cool basement, where they should sit for about a month before serving.
Tomatoes, like barrels, salted in jars with aspirin (hot method)
I present to your attention a recipe for salted vegetables that taste like barrel tomatoes, familiar to many from childhood. Adding aspirin will protect the jars from explosion, and will also allow you to store the snack in a dark corner of the room, which is very convenient for those who do not have a cellar and have little space in the refrigerator.
2. Place the spices and herbs necessary for pickling on the bottom of a dry steamed glass container.
3. After this, we begin to carefully fill the jar with vegetables, placing them so that they do not wrinkle or crack.
5. Add the ingredients necessary for the brine to the drained liquid, mix everything well and place on the hob. While the marinade is boiling, take the tablets, grind them into powder and pour them into the vegetables. Pour boiling liquid over the tomatoes.
6. Seal the appetizer hermetically, turn it upside down, cover with a thick towel and leave for a day to cool naturally.
Cold pickling of tomatoes for the winter without vinegar and without sterilization for the winter
This is perhaps the easiest and fastest way to pickle tomatoes. These tomatoes turn out incredibly tasty, despite the fact that a minimal set of spices is used during preparation.
2. To prepare the filling, take distilled water, add salt to it, at the rate of 1 tbsp for every half liter. spoon. Mix the liquid well until the dry particles are completely dissolved. Pour the prepared solution over the vegetables.
3. When the jar is filled with salty liquid, pour mustard powder on top. There is no need to stir it; when it swells, the mustard will settle to the bottom. It is necessary to restrain fermentation processes and prevent the appearance of mold. As a bonus, this spice will give the tomatoes a sharp and piquant note.
Tomatoes rule the roost
Instead of marinade for tomatoes, you can use their own juice. Place a couple of bay leaves and 3-4 black peppercorns at the bottom of sterilized jars. Fill them tightly with elastic medium-sized tomatoes. We will also need approximately 1–1.2 kg of soft, fairly ripe tomatoes, from which we will remove the stems and mince them. Simmer the resulting mass over low heat for half an hour, stirring occasionally with a spatula. Pour boiling water over the tomatoes in a jar for 5-7 minutes, drain the water and sprinkle with coarse salt. Now pour boiling tomato juice over them and immediately roll up the lids.
In green
Green canned tomatoes for the winter will find their admirers. We cut the onion and hot pepper into rings, 10-12 cloves of garlic into slices, and the horseradish stalk into oblique slices. Divide the assortment equally into jars, add black peppercorns to taste. We cut green tomatoes on the side, insert a parsley petal and a clove of garlic inside each one. Place them tightly in jars, fill with boiling water, cover with lids and leave for 20 minutes. Then drain the water and add 2 liters of hot marinade from 2 liters of water, 3 tbsp. l. vinegar 9%, 2 tbsp. l. salt, 1.5 tbsp. l. sugar and bay leaf. All that remains is to roll up the cans and wrap them in a blanket.
Salted tomatoes with mustard
Another way to cold pickle tomatoes.
Ingredients:
- tomatoes – 1 kg;
- dill – 30 g;
- cherry leaf - 2 leaves;
- currant leaf - 2 leaves;
- bay leaf - 3 leaves.
Brine:
- water – 1 l;
- dry mustard – 15 g;
- granulated sugar - 2.5 tbsp. l.;
- black peppercorns – 6 pcs.;
- table salt – 1.5 tbsp. l.
Preparation:
To pickle using this method, we will need brown tomatoes, that is, those that are just a little short of ripeness. The fruits should be approximately the same size, without cracks, dents or damaged areas. So, wash the tomatoes, dry them and place them in clean, dry jars, topping the tomatoes with dill, bay leaves, currants and cherries. Prepare the brine separately by boiling water with salt, sugar and black pepper. Dissolve dry mustard in hot brine and leave it until it cools completely. Pour the tomatoes with cold brine, seal the jars with nylon lids and leave for a couple of days in a cool place.
Nimble tomatoes
Do you want lightly salted tomatoes here and now, without waiting for winter? Make tomatoes without marinade. We wash 1 kg of tomatoes (you can use cherry tomatoes), dry them and make punctures with a toothpick. Pour them into a clean plastic bag, sprinkle with any fresh chopped herbs, squeeze 3-4 cloves of garlic through a press. Sprinkle all 1 tbsp. l. coarse salt and 1 tsp. sugar, tie the bag tightly and shake its contents well. In this form, place the tomatoes in the refrigerator for at least an hour. Don't forget to shake the bag from time to time. By the way, lightly salted tomatoes will become even tastier the next day.
Tomatoes with fire
And here is another variation of pickling tomatoes in an original spicy filling. Let's start with her. Mix in a small saucepan 1 liter of filtered water, 1 tbsp. l. salt, 150 g sugar and 4 tbsp. l. hot chili sauce. Bring the marinade to a boil, dissolve sugar and salt, pour in 100 ml of 9% vinegar. At the bottom of each jar we place 2-3 raspberry and bay leaves, 4-5 peas of black and allspice, 2-3 cloves of garlic. Place the strong yellow tomatoes tightly, pour in the hot marinade and set to sterilize in a large saucepan for 10 minutes. Now you can proceed directly to conservation.
Salted green tomatoes
If you have ever tried barrel green tomatoes, then this recipe will definitely attract your attention. After all, you can harvest not only red, but also green tomatoes for the winter. For pickling, the following ingredients will be needed for each kg of green tomatoes and per liter of brine:
- dill seeds – 50 g;
- black currant leaves - 1-2 leaves;
- cherry leaf - 4-5 leaves;
- granulated sugar – 1 tbsp. l.;
- coarse table salt – 2 tbsp. l.;
- peppercorns – 12-15 pcs.
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, soak the green tomatoes by pouring cold boiled water over them. Then we cut the tomatoes at the base of the stalk and place them in clean three-liter jars that have been previously scalded with boiling water. Fill the tomatoes with cooled brine, cover the jars with nylon lids and leave at room temperature for 4-6 days. After this, we put the jars in the cellar or refrigerator.
Velvet spice
Want to add a little spice to your preparations? Then the recipe for pickling tomatoes for the winter in jars with mustard will suit your taste. We wash the tomatoes with thick skin and pierce them with a toothpick. Cook the spicy filling from 1 liter of filtered water, 100 g of sugar, 50 g of coarse salt and 5-6 tbsp. l. prepared hot mustard. Lastly, pour in 150 ml of 6% vinegar and simmer the marinade for another minute over low heat. Fill the jars with tomatoes with mustard filling and set them to sterilize under the lids for 15 minutes in a large saucepan. After this, you need to roll up the cans, turn them upside down and wrap them in a warm blanket.
Cooking features
- For pickling, it is advisable to choose ripe or slightly unripe tomatoes. It is important that they are tight. Soft and damaged fruits are not suitable for this purpose.
- You can salt tomatoes in wooden tubs and barrels, in enamel pots and buckets, and in glass jars. If you have a cold cellar that is free enough to accommodate a barrel or bucket, then you can choose any container for the preparations. However, in most houses and, especially, in city apartments, there is no such cellar; the preparations have to be kept in the refrigerator, so most housewives prefer to salt tomatoes in jars.
- Aluminum utensils are not suitable for pickling tomatoes. This material comes into contact with acids, resulting in the formation of harmful substances. Also, due to the oxidative reactions that occur, products may acquire an unpleasant metallic taste.
- The containers in which the tomatoes will be pickled must be treated with boiling water. It’s even better to sterilize jars over steam or in the oven.
- If you need the tomatoes to be salted faster, the jars with them are covered with gauze and left at room temperature for several days, only after that they are closed and transferred to the cold. With this method of salting, you will be able to taste the snack within 2 weeks. If you are ready to wait 1.5-2 months, then you can immediately close the jars with the preparation and put them in a cool place. After the specified time they will be salted.
- You can close jars of salted tomatoes with plastic lids, which you can put in boiling water for a while before using.
- Sometimes not only salt, but also sugar is added to the tomato brine, this helps emphasize the natural taste of these vegetables. To better preserve tomatoes, they are salted with the addition of cherry and currant leaves, horseradish leaves and roots, mustard, and pepper. Often, garlic, dill, parsley, basil, celery are added to the brine or in a jar of tomatoes, and dried herbs are added. They give the snack unique organoleptic qualities.
- Before use, the brine or the water used for it must be boiled for at least a couple of minutes. Sometimes after cooking the brine is filtered.
- Tomatoes placed in a prepared container are poured with brine. It can be hot or cooled to room temperature. The choice depends on the specific recipe.
Salted tomatoes should be stored at a temperature not exceeding 7-8 degrees. If the house does not have a cold enough cellar, you will have to find a place for cans of tomatoes in the refrigerator. If storage conditions are met, the workpiece will not deteriorate within a year.
Mint freshness
How else can you preserve tomatoes deliciously? We suggest experimenting with herbs and adding fresh mint. At the bottom of a liter jar we place 2 cloves of garlic, 4-5 peas of allspice and a sprig of mint. We place strong small tomatoes to the very top, alternating with mint leaves. One small bunch per jar is enough. Cook a simple marinade from 500 ml water, 3 tbsp. l. sugar, 2 tbsp. l. vinegar 9% and 1 tbsp. l. salt. Pour the hot marinade into a jar of tomatoes, cover with a lid, sterilize in a saucepan for 20 minutes, placing gauze on the bottom. We roll up the jar with a lid and wrap it in a terry towel. You can also use fresh basil instead of mint, it will give your tomatoes a spicy note of freshness.
Simple pickle for tomatoes with garlic and dill
Ingredients (per 3-liter jar):
- water – 1.5 l;
- salt – 90 g;
- garlic – 3 cloves;
- dill - 3 umbrellas.
Cooking method:
- Place a dill umbrella and sliced garlic at the bottom of a sterilized jar.
- Fill the jar with tomatoes. Periodically tap the jar on the table to help the vegetables settle more tightly. You cannot compact them with force, otherwise the fruits will burst.
- Cover the tomatoes with dill umbrellas.
- Boil water, add salt to it. Boil for 5 minutes until the salt is completely dissolved.
- Let the brine cool to room temperature and pour it into a jar of tomatoes.
- Tie the neck of the jar with gauze and leave it warm until the brine becomes cloudy. You should not let tomatoes ferment in the heat for a long time, otherwise they will become too sour.
- Remove the foam, close the jar with a nylon lid and put it in a cool place.
This brine option is the simplest and can be considered basic. To give the snack an original taste, you can also add tarragon or thyme to a jar of tomatoes.
Eastern thing
Experimenting with spices will delight those who are tired of traditional combinations. Place a cinnamon stick on the bottom of the saucepan, 3 tbsp. l. sugar, 1 tbsp. l. salt and add a liter of filtered water. Bring the mixture to a boil, pour in 1 tbsp. l. vinegar 9%, keep on low heat for a couple of minutes. At the bottom of the jar we place 2 leaves of raspberries and currants, black and allspice peas, depending on the desired spiciness. Pierce the plum tomatoes with a toothpick and fill the jar tightly. Remove the cinnamon stick from the marinade, pour in the tomatoes and seal the jar. Turn it over and, wrapped in a towel, leave it until it cools completely.
You can easily make these summer preparations for the winter at home. If you found interesting ideas for yourself in our review, we will be only glad. Look for even more recipes from our readers, traditional and original, on the pages of the “Eat at Home” portal. And if you have signature pickling recipes in your culinary collection that you are especially proud of, tell us about them in the comments.
Brine for tomatoes and peppers
Ingredients (per 3-liter jar):
- dill umbrellas – 3 pcs.;
- allspice peas – 5 pcs.;
- black peppercorns – 20 pcs.;
- chili pepper in pods – 1-2 pcs.;
- horseradish leaves – 2 pcs.;
- garlic – 5 cloves;
- parsley – 2-3 sprigs;
- salt – 60 g;
- water – 1.5 l.
Cooking method:
- Place a horseradish leaf, allspice and half of the hot peppercorns at the bottom of the jar, add half of the coarsely chopped garlic.
- After filling the jar about halfway with tomatoes, sprinkle the remaining hot pepper and garlic over the vegetables. Place parsley and hot pepper on them.
- Place the cooled tomatoes in a jar, cover them with dill umbrellas and a second horseradish leaf.
- Boil water and dissolve salt in it. Let the brine cool to room temperature and pour it into the jar with the vegetables.
- Cover the container with tomatoes with a plastic lid and refrigerate.
After 1.5 months, the tomatoes will be salted. Their spicy taste will appeal to lovers of savory snacks.
