Salting tomatoes for the winter in jars- this is one of better ways preparations of vegetables. Due to the content of lactic acid and salt, seamings are stored for several years and retain their excellent taste.

Recipe for pickling tomatoes in jars for the winter

Required products:

Red pepper pod
- red tomatoes - 1.6 kg
- 50 g green dill
- blackcurrant leaves - a couple of pieces
- tarragon, parsley, celery - 15 g each

To prepare the brine:

Salt - about three cups
- 10 liters of water

Cooking features:

Prepare the brine: dilute kitchen salt in a small amount of hot water, combine with cool water. After settling, strain it through a thick cloth. For salting, select pink, identical tomatoes. Wash them well in a basin, changing the water several times. Cut off the stems. Wash all the greens, leave the water to drain. Fold on the bottom, lay the tomatoes. After pouring with brine, transfer to a room with a temperature not higher than 20 degrees. Do not forget to cover with nylon caps and let stand in this form for 2 weeks. This time is enough for lactic fermentation to pass. In this case, the brine will become cloudy and partially absorbed into the vegetables. Remove foam and mold from the surface, add saline solution to the very neck. Now you can sterile seal the lids and transfer to a cool place.


Consider and.

Salting tomatoes for the winter in jars - sweet

You will need:

Sweet peppercorns - one piece per jar
- apples - 3 pcs.
- a handful of grapes, blackberries and currants
- tomatoes
- 3 pieces of bay leaf
- 50 g sugar
- 50 g of table salt
- peppercorns - 10 pcs.

Cooking features:

Chop the apples into slices, put them in the previously prepared container. You can also add a handful of blackcurrants, blackberries and grapes - the taste will be spicy and very interesting. Put the tomatoes in a dense layer in a container. Add peppercorns, cut into 4 pieces. Fill each container with water. Drain the water into a saucepan, boil. Again, fill the jars with boiling water, leave for a couple of minutes. Drain the liquid, prepare the marinade. Add sugar, peppercorns, bay leaf, salt to the water. Boil the marinade, pour into containers, cover with prepared steamed lids. Roll up the container and turn the rolls upside down.


You will like and.

Salting tomatoes in liter jars for the winter

Required components:

25 g tarragon
- 150 g garlic
- horseradish root - 20 g
- tomatoes - 10 kg
- chilli pepper - a few small pieces

For brine:

Salt - 400 g
- 8 liters of water

How to prepare:

Pre-prepare the brine: dissolve in water table salt, let it stand for a while, strain. Prepare clean jars with lids. Select strong tomatoes: rinse in cool water, tear off the stalks. Free the garlic from the husk, rinse in water. Cut large cloves in half. Remove the peel from the horseradish root, rinse, chop into slices. Rinse the peppers with herbs. Spread the tomatoes in a dense layer, layering with spices and herbs. Throw one pepper into each container. Fill with brine and cover with plastic lids. Leave in a warm place for 12 days. Remove moldy foam from the surface, add more clean brine. Close with simple lids, transfer to the cellar. If you want to get a spicy billet, add more horseradish.


Consider and.

Salting tomatoes in jars for the winter is simple

You will need:

Bitter pepper - several small fruits
- 30 g garlic
- 145 g dill greens
- tomatoes - 10 kg
- capsicum bell pepper - 0.25 kg

To prepare the brine:

8 liters of water
- salt - ? kg

How to prepare:

Prepare the brine first: dilute the salt in some water, set aside for a while so that it becomes concentrated. Prepare jar lids ahead of time. Select ripe tomatoes, rinse, pick off the stalks. Remove the husk from the garlic, wash it. Rinse the bell pepper, cut in half, cut out the seed part. Crumble into long slices. Rinse fresh dill in a bowl. Arrange tomatoes in a container, layer with herbs, slices of pepper and garlic cloves. Pour the brine on top, transfer to a warm place for ten days. After the end of lactic fermentation, remove possible mold and foam from the surface. Top up with new brine, cover with lids, transfer to warm, seal tightly.


Browse and salting tomatoes for the winter in jars video. From it you will learn a lot of useful things.

Recipe with cinnamon

Ingredients:

1.5 teaspoons cinnamon
- 5 g bay leaf
- tomatoes - 10 kg
- 8 liters of water
- half a kilogram of salt

How to cook:

Make a brine in advance: dilute salt in it. After settling it, strain it. Select firm and red tomatoes. Wash them, cut off the stems. Put in a dense layer in jars. But it's not worth accepting. Add cinnamon and lavrushka to each container, evenly distribute the number of tomatoes. Pour in brine, cover with plastic caps, let stand for at least 10 days to infuse. In this case, the room temperature should be at least 20 degrees.

Salting green tomatoes in jars for the winter

Required components:

Sugar - 0.2 kg
- black currant leaves - 90 g
- green tomatoes - 10 kg
- fresh dill - 0.2 kg

To prepare the brine:

Fine table salt - 0.25 kg
- five liters of water

How to prepare:

Make a pickle. After settling, strain it. Select green tomatoes, wash them. Cut off the stems. You can also carefully cut them off. Rinse the greens. In small batches, dip the tomatoes in boiling water, spend two minutes. blanching. Cool them quickly under a stream of cold water. If we exclude heat treatment the vegetables will be tough. Arrange the fruits in a dense layer in a clean container. Top with fresh herbs. Pour sugar into each container. Add brine, leave for a week in a warm room for fermentation. Pour in fresh brine. After capping nylon lids move to a cool place.


Try also

Recipe with tomato paste

Ingredients:

Mass of tomato - 10 kg
- currant leaves - 40 pieces
- red tomatoes - 10 kg

How to cook:

Wash good, ripe tomatoes, tear off the tails with the stalk. Rinse the plucked currant leaves in clean water. Line the bottom of the containers with currant leaves, spread the tomatoes, salt. Lay out currant leaves again and vegetables again. Sprinkle again with salt. Fill all containers in the same way. Prepare from overripe tomatoes tomato paste. Wash vegetables in cold water. Cover the container with lids, soak for a week at 20 degrees. After the start of fermentation, transfer to a cooler place.

Salting cherry tomatoes in jars for the winter

You will need:

Cherry - 0.6 kg
- parsley with herbs - 50 g each
- garlic clove - 3 pieces
- aromatic peppercorns - 3 pcs.
- a leaf of lavrushka - 2 pcs.
- bell pepper

To prepare the marinade:

Liter of water
- 0.025 liters acetic acid
- a couple of tablespoons of salt and spices

Put 2 garlic cloves, chopped herbs and aromatic pepper into the processed container. Cherry prick in the area of ​​​​the stalks, put in containers, starting with large tomatoes. Layer the fruits with parsley and sweet pepper. Add spices and water. Pour into conservation, let stand? hours. Pour back into the saucepan, boil again. Combine the marinade with vinegar, roll up with tin caps. Turn the preservation over, place on lids, wrap in a warm cloth, let cool completely for several weeks.


Salting tomatoes in jars for the winter in a cold way

Ingredients:

red tomatoes - kg
- garlic clove - a couple of pieces
- acetic acid - 30 ml
- table salt - 15 g
- a tablespoon of sugar
- water - 500 ml
- greens
- an aspirin tablet

Place fresh herbs, garlic, parsley and peppercorns in a processed glass jar. Fill the container with ripe, whole tomatoes. They should be tightly pressed against each other. Prepare a brine from cool filtered water and spices. Stir the contents thoroughly, stand for two minutes. top up cold brine. Crush an aspirin tablet, pour it on top. This will prevent the occurrence of unpleasant mold.


Recipe with cloves

Prepare the following components:

Half a kilo of tomatoes
- a pair of dill umbrellas
- aromatic and black peppercorns
- two sprigs of fresh parsley
- two cloves
- a small spoonful of mustard
- cherry and blackcurrant leaves
- pod hot pepper
- garlic clove - 3 pieces

For brine brewing:

small spoon granulated sugar
- 4.2 st. spoons of salt
- two liters of water
- laurel leaf - 2 pieces

How to cook:

Sort ripe, plum-shaped tomatoes with a firm, whole skin. Wash, tear off the stalks. In a bowl of clean water, rinse the cherry leaves, parsley, dill. Remove the husk from the garlic, wash it. Wash the peppers, cut off the dried husk. Try not to damage the pulp, otherwise the workpiece will turn out to be extremely sharp. Prepare clean containers with lids. Put some of the spices on one. Fill containers with tomatoes. Put a pepper between the fruits. Cover the top layer with mustard seeds and greenfinch. Fill the saucepan with water, throw in the parsley, add granulated sugar and salt. Boil the brine for exactly five minutes. Remove from stove, cool. Pour the contents with cold brine, seal the container with plastic lids. For three weeks, place the seamings in a cool room.

There are a lot of variations of pickled tomatoes. Which one you choose for yourself - it does not matter, because each recipe is original in its own way. The composition of the workpiece can include other vegetables and even fruits with berries. This makes the taste of the blanks even more interesting!

Foreword

In order to have a variety of snacks on the table in winter, it would be useful to pickle tomatoes for the winter, made according to the recipes we proposed. Next, we will look at a few interesting ways conservation.

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

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

Preparation of brine for pickling tomatoes

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

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

Even on their own, these red, yellow or canned are very tasty. But the filling adds spice, so we offer you the following recipes. According to the first, you will need tomatoes, garlic and parsley. We do not limit you in the number of ingredients, since, as a rule, preservation is done by eye until the tomatoes run out. We proceed from the fact that about 1 kilo of fruits and a liter of filling will fit in a two-liter jar. Chop and mix the garlic cloves and parsley, after which, after washing the tomatoes, we cut a hole in the top of each, grabbing part of the core. There we add cutting in the form of a filling.

Now we make a brine, for which we boil water and put 50 grams of salt and 40 grams of honey for each liter. Until all the components are dissolved, we lay out the stuffed tomatoes in sterilized jars, then fill the containers with hot filling and, after waiting 10 minutes, pour it back into the pan and boil. Pour the brine into jars again, roll them up with metal lids, turn them over and put them away to cool under the covers.

stuffed tomatoes

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

The second recipe will allow you to cook tomatoes with an even richer taste, for twists you need about 1.5 kilos of dense tomatoes for each three-liter bottle (so that the fruits lie quite freely). For the filling, we take 1.5 kilos of carrots and the same amount of sweet bell pepper, 5 medium cloves of garlic, a small bunch of parsley and 1-2 stalks hot pepper(taste). All the ingredients needed for stuffing, grind and mix. We cut the tomato fruits washed and peeled from the stalks from the side by a third and fill with the filling.

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

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

Tomatoes with apples

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

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

Preservation of tomatoes in gelatin

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

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

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

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

Every year every housewife spends more time in the kitchen. A day off or an evening after work is scheduled for her by the minute. The thing is that the harvest ripens every day more and more. Therefore, it must be processed very quickly. First, a berry that you can't eat all of. From it we made and. Then the vegetables came up: cucumbers, zucchini, eggplant. Tomatoes - that's what we'll talk about today.

This vegetable is very fond of my family, especially the female half. Every day, or even several times a day, they make a salad. Put it in dressing dishes. They even make them. But now it's time to save some for the winter. Of course, they cannot be kept fresh, if only frozen? Just don't eat them like that. So let's salt!

We conserve in large quantities. Because they eat very well. Can be served with or without any second course. I don’t know about you, but we only have to open a jar, so tomorrow it will be empty. Even the brine is drunk! It is necessary to love corned beef so much!

Salted tomatoes are also good as a snack for any holiday. You can also get them when guests suddenly come to you. You can endlessly enumerate their pluses, but the matter does not move from this. In general, we will salt them. But as?

Today there are so many ways that the eyes run wide. But I do only for those that have been tested over the years by me and my family. The process algorithm is almost the same for all recipes. The only difference is what you add to the jar. You can put any leaves or spices. All this will give the tomatoes a unique taste. Just do not overdo it, otherwise the contents will simply deteriorate, or even fly into the air!

So, first of all, let's take our good mood, great desire and let's get started!

I just love this method. I even call him lazy. Since the number of products here is very small. And this method will spend a minimum of your time. And this is always very important for all housewives, since during the harvesting period it is sorely lacking!

  • Tomatoes;
  • Salt - 3 tbsp. l.;
  • Water.

Cooking:

1. Thoroughly wash containers and vegetables. and dry.

2. Put the tomatoes in a jar. They must be tight and whole. Wrinkled and rotten can not be used. put them under the neck.

3. Pour salt on top and fill everything with clean water. Can be used from a well or spring. But in any case not from the tap (chlorinated)! I buy from the store without additives.

4. We close the nylon lid and put it in the cold for storage.

These can last for a very long time. The brine will be cloudy, with a visible fermentation process. Do not be afraid, but rather try with potatoes!

How to salt green tomatoes?

Many people like them green. And it happens that it is already cold outside and gardeners are harvesting, not even ripe. He cannot lie at home for a long time, as he begins to rot. Throwing away a huge amount is also not an option. Therefore, I bring to your attention such an option for salting. Tomatoes will be delicious!

Ingredients for a 3 liter jar:

  • Tomatoes;
  • Hot pepper - 3 pcs.;
  • Garlic - 4 teeth;
  • Bay leaf - 3 pcs.;
  • Black peppercorns - 1 pinch;
  • Dill umbrellas -3 pcs.;
  • Horseradish leaves - 1 pc.;
  • Cherry and currant leaves - 5 pcs.;
  • Salt - 5 tbsp. l.;
  • Sugar - 4 tbsp. l;
  • Water.

Cooking:

1. Wash the jars well with soda or detergent. I also wash greens and vegetables.

2. We put all our spices and herbs at the bottom of the container.

3. Next, put the tomatoes mixed with pepper. Take its amount according to your taste.

Take hot peppers in red. So our blanks will be more colorful.

4. Top with salt and sugar. We fill everything with clean drinking water. By no means boiled!

5. Close with nylon lids and immediately put away for storage in the cold: cellar, basement or refrigerator.

It will be possible to eat such a yummy only in a month, not earlier!

Salted tomatoes in jars, like barrel

This is perhaps the most fast way pickling vegetables. Previously, our grandmothers always salted this way. Many have lost the recipe, and someone simply stopped using it. After all, sometimes you want to do something new. And some remember the old and they like it much more. So let's remember the option forgotten by many!

Ingredients:

  • Tomatoes;
  • Dill - 2 umbrellas;
  • Horseradish leaf - 1 pc.;
  • Parsley - 5 branches;
  • Garlic - 3 cloves;
  • Salt - 3 tbsp. l.;
  • Water - 1.5 liters.

Cooking:

1. First, prepare the container. Previously, they always salted in barrels. But times are different now. Therefore, I wash the jar with soda or detergent. It doesn't need to be sterilized.

2. Now we put all the greens in it, as well as peeled garlic.

Dill can be taken with umbrellas or the greens themselves. Also good dried.

3. Pour clean cold water into any other container. If it's from a faucet, run it through a filter. Suitable even from a well or bottled.

Boiled water must not be used!

Pour salt there and stir so that it begins to dissolve. It is clear that in the cold it will be difficult. Let's leave it for a while.

4. Now rinse the tomatoes and also put them in a container. Try to keep them tight.

5. Pour the solution into a jar. It should be covered. If there is not enough fluid, add more. Close the top with a nylon lid and put it in the cold.

Such tomatoes will stand for a very long time, but they can be eaten in five days. Now let's move on to the next method.

Well, after watching the video, it became even more clear how to cook barrel tomatoes. And most importantly, what happens good snack to the holiday table.

Hot way to pickle tomatoes with carrot tops

Have you ever tried this option? We used to always throw out those greens. I did not even know that it can also be used in the kitchen. But two years ago I tried these with friends and took note of the recipe. I did it myself last year. They turn out to be cloudy and there is a fermentation process in them. But delicious, mmm!

Ingredients for a 3 liter jar:

  • Tomatoes;
  • Dill umbrellas - 2 pcs.;
  • Horseradish leaf - 2 pcs.;
  • Carrot tops - 1 bunch;
  • Cherry leaves - 5 pcs.;
  • Garlic - 3 teeth;
  • Black peppercorns - 1 pinch;
  • Salt - 2 tbsp. l.;
  • Sugar - 2 tbsp. l.;
  • Water.

Cooking:

1. Thoroughly wash and sterilize the jar. We also prepare herbs and vegetables. We clean them and wash them too.

2. Put dill, cherry and horseradish leaves, carrot tops, garlic, peppercorns on the bottom. We take a little with our hands.

3. Now we put in the tomatoes. You can make punctures near the stem with a toothpick. So they are better salted in this place and do not burst. If they are thin-skinned, then you can not do this action.

4. Pour salt and sugar into the jar from above. Pour boiling water over everything and close the capron lid. Metal twist lids can also be used. Let it cool down and refrigerate.

Such tomatoes are not kept warm, so be sure to remove them in the cellar, basement or refrigerator.

So delicious and interesting recipes we got it. These tomatoes are prepared without vinegar, aspirin and citric acid. And so they will be more useful. They can serve and surprise guests. So cook with pleasure! On this note, I say goodbye to you, until we meet again!

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

And although the effect of brine from cabbage is somewhat higher, the tomato one tastes good and has a more immediate effect. One drawback - during biting, they are able to splash abundantly on clothes and then not wash off. Salted tomatoes came into our everyday life not so long ago. old traditional recipes their salting is not yet available. Mistresses to this day tirelessly conduct various experiments, trying to surpass themselves.

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

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

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

How to salt tomatoes in jars for the winter:

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

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

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

Salted tomato delicious recipe

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

Ingredients:

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

How to salt tomatoes for the winter:

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

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

A simple recipe for salted tomatoes with garlic

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

Ingredients:

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

How to salt tomatoes with simple salting:

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

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

Salting tomatoes for the winter

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

Ingredients:

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

How to pickle tomatoes for the winter:

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

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

How to salt tomatoes in liter jars

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

Ingredients:

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

Cook together:

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

This recipe makes very delicious tomatoes in its own juice.

How to salt tomatoes for the winter

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

Ingredients:

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

Cooking method:

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

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

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

A simple recipe for pickled tomatoes in jars

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

Ingredients:

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

Cooking method:

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

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

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

Salted tomatoes are one of the most famous dishes of Russian cuisine. There is hardly a person who has never tried salted tomatoes with fried potatoes. Traditionally, we use tomatoes as a snack, and use the brine the morning after. good feast. Everyone knows the expression “I was drawn to salty things”, and if you are one of the happy lovers of pickles, then stock up on our recipes and enjoy the results of salting in the winter.

salted tomatoes

Ingredients:
10 kg of tomatoes,
100-200 gr dill greens,
50 gr horseradish root,
100 gr horseradish leaves,
20-30 gr garlic,
10-15 gr red hot pepper,
10 liters of water
500-700 gr of salt.

Cooking:
Rinse all greens and tomatoes thoroughly in running water. At the bottom of the jars, lay half the dill, pepper, garlic, currant leaves, leaves and horseradish root. Fill jars with tomatoes and top with remaining greens. Prepare a brine from 10 liters of water and 500-700 grams of salt. Fill the jars with cold brine so that the tomatoes are completely covered with it. Cover jars with lids and leave room temperature for 2-3 days, then put in a cool place.

Salted tomatoes in their own juice

Ingredients:
10 kg of tomatoes,
150-200 gr dill greens,
50 gr horseradish root,
100 gr blackcurrant leaves,
100 gr horseradish leaves,
10-15 gr dried red pepper pods,
20-30 gr garlic,
10 liters of crushed tomatoes,
500-700 gr of salt.

Cooking:
Pass thoroughly washed tomatoes through a meat grinder and season the resulting mass with salt. Place half of the greens in jars, then lay the tomatoes and the remaining greens on top. Pour the tomatoes with the resulting tomato mass, cover the jars with lids and leave at room temperature for several days, then put them in a cool place.

Georgian salted tomatoes

Ingredients:
10 kg green tomatoes,
1-1.5 kg of celery greens,
0.5-1 kg of garlic,
50-100 gr fresh red hot pepper pods,
0.5-1 kg of parsley,
5-6 bay leaves,
10 liters of water
600-700 gr of salt,
mustard powder.

Cooking:
Finely chop the greens, red pepper and garlic, mix them. Wash medium-sized green tomatoes and cut sideways to the middle. Stuff the tomatoes with chopped herbs and place tightly in a wide-mouthed dish. Shift each layer of tomatoes with greens with seasonings and bay leaf. Pour tomatoes with cold brine prepared from 10 liters of water and 600-700 grams of salt, cover with a flat plate and set the weight. To prevent mold, sprinkle the surface of the brine with mustard powder.

Salted Siberian Tomatoes with Horseradish

Ingredients:
8-10 kg of tomatoes,
3 heads of garlic
3-4 horseradish roots,
blackcurrant leaves,
dill sprigs,
allspice peas,
10 liters of water
600-800 gr of salt.

Cooking:
Wash and dry tomatoes. Separate the garlic into cloves and peel it. Peel the horseradish root and cut it into pieces. Wash the currant leaves and dill sprigs and let the water drain. Sterilize jars. At the bottom of each jar, place blackcurrant leaves, dill sprigs, allspice peas, a few cloves of garlic and 3 pieces of horseradish. Fill the jars with tomatoes and put the greens on top, just like on the bottom. Prepare a brine from 10 liters of boiling water and 600-800 grams of salt. Let the brine cool slightly and pour over the tomatoes. Close the jars with tight lids, refrigerate in a cool place and put away for storage after a couple of days.

Bulgarian salted tomatoes with vegetables

Ingredients:
2 kg green tomatoes
2 kg of white cabbage,
3 kg of sweet pepper,
2 kg carrots
500 gr parsley, celery and dill,
10 liters of water
600 gr salt.

Cooking:
Wash green tomatoes and pat dry. Wash the fruits of sweet pepper and prick them several times with a fork at the base. Wash and thoroughly clean the carrots. Peel the head of cabbage from the top leaves and cut into 4-8 parts. Wash the greens and let the water drain. Lay the greens on the bottom of the dishes with a wide neck, lay the prepared vegetables in layers on top. Prepare a brine from 10 liters of water and 600 grams of salt. Pour the cold brine over the tomatoes, cover with a plate and set the weight. Leave the tomatoes at room temperature for 2-3 days, then transfer to a cold place to store. Vegetables will be ready to eat in 20 days.

Salted tomatoes with mustard

Ingredients:
8-10 kg of tomatoes,
10 liters of water
300 gr salt
50 gr mustard,
30 gr garlic
200 gr dill,
30 gr horseradish,
25 gr tarragon,
100 gr cherry leaves,
100 gr blackcurrant leaves,
20 black peppercorns.

Cooking:
Wash the tomatoes thoroughly. AT enamelware add spices and sprinkle with dry mustard powder. Pack tomatoes tightly, shifting with dill, garlic, horseradish, pepper, blackcurrant leaves, cherries and tarragon. Cover the tomatoes with cherry and blackcurrant leaves from above, cover with a linen napkin. Fill with brine prepared from 10 liters of water and 300 grams of salt. Put a wooden circle on top and place a weight on it. Leave the tomatoes at room temperature for 6-7 days, then refrigerate. It will be possible to try tomatoes in 30-40 days.

Salted tomatoes with squash

Ingredients:
2 kg of tomatoes,
1 kg patissons,
3 bay leaves,
bunch of green celery
cilantro bunch,
5 garlic cloves,
10 black peppercorns,
3 peas of allspice,
100 g coarse salt.

Cooking:
Thoroughly wash the tomatoes, squash and herbs. Cut the patissons into circles, and finely chop the greens. Bring 1 liter of water to a boil, add salt and peas of black and allspice. At the bottom of a sterilized jar, place garlic cloves, 3 bay leaves and herbs. Then lay out the tomatoes and squash. Pour in the prepared brine. Put a load on top and leave at room temperature for 6-7 days. After this period, transfer the squash and tomatoes to smaller sterilized jars and close them with sterilized lids.

Various salted tomatoes

Ingredients:
6 kg tomatoes,
1-2 heads of garlic,
2-3 pods of hot pepper,
4-5 dill umbels with stalks,
4-5 horseradish leaves
3-4 bay leaves,
8-10 currant leaves,
8-10 cherry leaves
8-10 oak leaves,
2 tbsp dry mustard,
1/2 glass of vodka,
sweet peppercorns,
black peppercorns,
carnation,
5 liters of water
1.5 tbsp coarse salt,
1 tbsp sugar.

Cooking:
Wash the tomatoes thoroughly and sort them according to their degree of maturity. Garlic can not be peeled, just disassemble the head into cloves. At the bottom of a 10-liter saucepan, put half the spices, garlic and oak, cherry and currant leaves. Place the tomatoes firmly with the stalk down. First lay out the green ones, then the pink ones, and then the red ones on top. Red tomatoes should be firm. Lay the rest of the herbs, spices and garlic on top. Bring 5 liters of water to a boil, add sugar and salt, then cool to 55-60°C. Pour the brine over the tomatoes so that it slightly covers upper layer. Place a large plate and a 1 kg weight on top. Cover the pan with plastic wrap and leave at room temperature for 3 days. So that the tomatoes do not turn sour and do not become moldy, dilute the mustard powder in vodka and pour into the brine. After 3 days, the tomatoes can be transferred to jars, poured with brine and stored in a cool place.

Salted tomatoes with carrots

Ingredients:
10 kg of tomatoes,
1 kg of grated carrots,
4 pods of hot pepper,
3 heads of garlic
5-6 bay leaves,
dill,
10 liters of water
500 gr salt.

Cooking:
Wash ripe tomatoes and herbs well. Peel the garlic and disassemble it into cloves. Without tearing off the stalks, arrange the tomatoes in jars, layering with grated carrots, peppers, dill, garlic and bay leaves. Prepare a brine from 10 liters of water and 500 grams of salt. Pour the tomatoes with brine and leave in a cold place. Tomatoes will be ready in 12-15 days.

Tomatoes, spicy, dry pickled

Ingredients:
10 kg of tomatoes,
1 kg of spicy fresh herbs (tarragon, parsley, celery, basil, dill),
200 gr black currant leaves,
200 gr cherry leaves,
300 gr salt.

Cooking:
Wash red hard tomatoes and prick each fruit with a fork from the side of the stalk. Wash the herbs thoroughly and let the water drain. At the bottom of pre-sterilized jars, lay a layer of washed blackcurrant and cherry leaves, then tightly lay out the tomatoes, sprinkling with salt and spices. Cover the filled jars with a clean cloth, place blackcurrant and cherry leaves on top, set the weight and place the jars in a cold place.

Of course, salted tomatoes you can buy at any time of the year, and you don’t have to spend time pickling them, but the pleasure derived from eating tomatoes own cooking, does not go to any comparison with the use of store-bought. Cook according to our recipes, enjoy the pleasant sour-salty taste of tomatoes, and let each dish you cook become a table decoration. Enjoy your meal!