Pickling tomatoes are very tasty tomatoes. How to pickle tomatoes in jars for the winter using cold and hot methods, and why tomatoes “love” carrots. “Classic” tomatoes in a jar - traditional method of salting
Good housewives prepare for winter in advance, “rely on supermarkets, but don’t make a mistake yourself” - that’s what they say, and they pickle, salt, and freeze. Tomatoes on the list winter preparations are in one of the first places, these vegetables are good in different forms: both independently and in company with other vegetables. This material contains a selection of recipes for marinated tomatoes in different ways.
Delicious tomatoes for the winter in 3 liter jars - step by step photo recipe
At the end of the summer season, many housewives close the jars of tomatoes. This activity is not difficult at all. Thanks to a simple canning recipe, you can pickle delicious, juicy tomatoes in a few minutes. Opening a jar of homemade tomatoes in winter will be very nice. This appetizer is suitable for serving on any table! The calculation of products is given for one three-liter jar.
Cooking time: 1 hour 0 minutes
Quantity: 1 serving
Ingredients
Tomatoes: 2.5-2.8 kg
Bow: 5-6 rings
Carrots: 7-8 mugs
Bell pepper: 30 g
Carrot tops: 1 sprig
Salt: 1 tbsp. .l.
Sugar: 2.5 tbsp. l.
Allspice: 3-5 peas
Aspirin: 2 tablets
Citric acid: 2 g
Bay leaf: 3-5 pcs.
Cooking instructions
How to prepare pickled tomatoes for the winter in jars
You can marinate tomatoes in different ways, including using different containers, from liter cans to enameled buckets and barrels. The first recipe is the simplest, it suggests taking a minimum of ingredients and small glass jars (up to a liter).
Ingredients:
Tomatoes – 2 kg.
Filtered water – 5 tbsp.
Sugar – 2 tbsp. l.
Salt – 1 tbsp. l.
Vinegar essence – 1 tbsp. l. (based on each container).
Hot black pepper, allspice, garlic – 3 pieces each.
Bay leaf, horseradish - 1 leaf each.
Dill – 1 sprig/umbrella.
Algorithm of actions:
Select the best tomatoes - firm, ripe, small in size (preferably the same size). Rinse. Pierce each fruit with a toothpick in the area of the stalk. This will help keep the tomatoes intact when pouring water brought to a boil.
Sterilize jars. Place seasonings, spices, garlic on the bottom of each (horseradish leaves, bay leaves, dill, pre-rinse). Peel the garlic; you don’t have to cut it and add whole cloves (if you cut it, the marinade will be more aromatic).
Place the tomatoes almost to the very top.
Boil water. Carefully pour it over the tomatoes. Now stand for 20 minutes.
Drain the water into one large container, add salt and sugar. Boil again.
The second time, now pour the fragrant marinade over the tomatoes. Add a tablespoon of essence to the jars directly under the lid.
Seal with sterilized tin lids. For additional sterilization, wrap in an old blanket until the morning.
You can conduct small experiments by adding strips of sweet pepper, sliced carrots or onion rings to the jars.
Very simple pickling of tomatoes for the winter in liter jars
In the old days, most available vegetables were salted in huge barrels. And nutritionists say that this method is more beneficial for the body than the usual pickling, since it allows you to preserve almost all vitamins and minerals. The simplest recipe for modern pickling tomatoes will require a little time and a small amount of ingredients.
Products:
Tomatoes – 5 kg.
Water – 5 l.
Garlic – 2 cloves per jar.
Bay leaf – 2 pcs.
Allspice – 3-4 pcs.
Horseradish root.
Salt – 1 tbsp.
Algorithm of actions:
The pickling process begins with washing and sterilizing the containers.
Next, you should choose tomatoes, preferably very dense, with thick skin. Rinse.
Peel the garlic and horseradish, cut into pieces.
Place half of the spices on the bottom of the prepared containers, then place the tomatoes, again the spices and again the tomatoes (to the top).
The water should be filtered, but it does not need to be boiled (or boiled and cooled). Add salt to it, stir until the grains are completely dissolved.
Pour brine over the prepared tomatoes and cover with nylon lids. Leave the jars in the kitchen for a day to allow the fermentation process to begin.
Then they need to be hidden for storage in a cold place. The fermentation process lasts a little over a month.
Wait this time and you can taste it; these salted tomatoes are good with boiled potatoes and mashed potatoes, with meat and fish.
Recipe for canned cucumbers and tomatoes in jars for the winter
Tomatoes are good both on their own and in company with other gifts from the garden. Most often you can find recipes that contain red tomatoes and green cucumbers in one jar. When tomatoes are pickled, acid is released, which gives the pickled vegetables an extraordinary taste.
Ingredients:
Tomatoes – 1 kg.
Cucumbers – 1 kg.
Salt – 2.5 tbsp. l.
Sugar – 2 tbsp. l.
Garlic – 4 cloves.
Dill - greens, umbrellas or seeds.
Vinegar (9%) – 2 tbsp. l.
Algorithm of actions:
Rinse the cucumbers first and trim off the stems. Fill with cold water. Leave for 2 to 4 hours.
Simply rinse the tomatoes and dill. Banks must be sterilized.
In still hot jars, put dill (in the form that is available) and garlic, peeled, washed, chopped (or with whole cloves) at the bottom.
First, fill the container up to half with cucumbers (experienced housewives place the fruits vertically to save space).
Prick the tomatoes with a toothpick or fork, this will speed up the pickling process. Place on top of the cucumbers.
Pour boiling water over vegetables for 20 minutes.
Pour sugar and salt into the pan, and drain the water from the jars with future seams here. Bring to a boil.
Pour and seal with hot lids (pre-sterilized). Turn over and wrap in warm clothes for additional sterilization overnight.
Remove jars of cucumbers/tomatoes that have cooled by morning.
The marinating process will finally be completed in 2 weeks, then you can begin the first tasting. But it’s better to wait until the snow-white winter to treat yourself and your loved ones to a delicious assortment of vegetables.
Delicious tomatoes in jars for the winter with vinegar
In the good old days, grandmothers salted tomatoes; most modern housewives prefer pickling with vinegar. Firstly, the process goes faster, and secondly, vinegar gives the tomatoes a pleasant pungent taste.
Ingredients:
The tomatoes are ripe, dense, small in size - 2 kg.
Hot pepper – 1 pc.
Bell pepper – 1 pc.
Garlic – 2-4 cloves.
Cloves, sweet peas.
Per liter of marinade:
Sugar – 4 tbsp. l.
Salt – 2 tbsp. l.
Classic table vinegar 9% – 2 tbsp. l.
Algorithm of actions:
The marinating process, according to tradition, begins with sterilizing containers and preparing ingredients. It is better to take liter jars: wash, sterilize over steam or put in the oven.
Rinse tomatoes and peppers (hot and bell peppers). Remove seeds and stems from sweet peppers.
In each jar put several peas of allspice, 2 cloves, and garlic.
Cut the hot pepper into pieces and place in the bottom of the jars. Also cut the sweet pepper and put it on the bottom.
Now it’s the turn of the tomatoes – just fill the containers to the top with them.
For the first time, pour boiling water over the tomatoes. Leave for half an hour.
Pour the marinade into a separate pan. Add salt and sugar as required. Boil the marinade.
Pour back into the jars with tomatoes. Carefully pour 2 tbsp just under the lid. l. vinegar. Cork.
Many housewives advise turning the containers over and wrapping them on top. The sterilization process will be completely completed overnight. The cooled cans can be hidden in the cellar.
Recipe for sweet tomatoes for the winter in jars
When pickling tomatoes, they often turn out too spicy and salty. But there are recipes that will delight lovers of sweet marinade; one of them suggests abandoning all known seasonings and spices, leaving only bell pepper By the way, it's also sweet.
Ingredients (calculation – for 3 liter containers):
Tomatoes - approximately 3 kg.
Bell pepper – 3 pcs.
Sugar – 5 tbsp. l.
Salt – 2 tbsp. l.
Vinegar - 2 tbsp. l. for each jar.
Algorithm of actions:
The procedure for marinating is already known - prepare the tomatoes and peppers, that is, rinse them thoroughly. Remove the seeds and tail from the bell pepper.
Sterilize containers. Place peppers cut into pieces at the bottom and tomatoes up to the neck.
Pour boiling water over it. You can relax for 20 minutes or do other things.
Drain the water from the jars, which already smells pleasantly of bell pepper. Add salt. Add sugar. Boil.
Either pour the vinegar into the boiling marinade, or directly into the jars.
Seal the tomatoes with sterilized lids.
To turn it over or not depends on your desire, but you definitely need to wrap it up. In the morning, hide it in the cellar, all you have to do is be patient and not open a jar of sweet pickled tomatoes the very next day.
Tomato salad - a delicious preparation for the winter
With the arrival of cold weather, I really want something very beautiful and useful. The best remedy for the blues is a jar of salad made from tomatoes, peppers and cucumbers. The recipe is also good because you can use substandard vegetables.
Ingredients:
Tomatoes – 1 kg.
Cucumbers – 1.5 kg.
Sweet pepper – 0.8 kg.
Onions – 0.5 kg.
Vegetable oil – 120 ml.
Sugar – 3 tbsp. l.
Salt – 3 tbsp. l.
Acetic acid - 1 tsp. for each half-liter container.
Seasoning mixture.
Green.
Algorithm of actions:
When preparing vegetables, the housewife (or her reliable assistants) will have to sweat, since the vegetables need to be washed and peeled. Remove seeds from peppers, stems from tomatoes and peppers.
Then cut all the vegetables into circles. Wash and chop the greens.
Place the aromatic vegetable mixture in an enamel container of sufficient size. Immediately add salt, sugar, and any spices. Pour in vegetable oil.
Bring the salad to a boil over low heat. Then cook on reduced heat with constant stirring for half an hour.
During this time, prepare the jars (8 pieces, half a liter each) and the lids - sterilize.
While hot, place the salad into jars. Top up acetic acid (70%).
Cover with lids, but do not roll up. Sterilize in hot water for another 20 minutes.
Now you can seal a tasty, healthy and very beautiful salad, where tomatoes play an important role.
Tomatoes in jars for the winter with garlic
Salads, of course, are good in all respects, except for one thing - too much prep work. It’s much easier to prepare just pickled tomatoes with garlic - healthy, tasty and looks wonderful. The recipe is called “Tomatoes under the snow” because the garlic needs to be grated on a fine grater and sprinkled on top of the vegetables.
Ingredients (for a 1 liter jar):
Tomatoes – 1 kg.
Grated garlic – 1 tbsp. l.
Classic vinegar 9% – 2 tbsp. l.
Sugar – 2 tbsp. l. (if you take a little less, the tomatoes will be slightly sour).
Salt – 2 tbsp. l.
Algorithm of actions:
Tomatoes are prepared using classic technology: select vegetables for pickling that are the same size, ripe, but with thick skin, without damage or dents.
Rinse the tomatoes. Peel the garlic and place under running water. Grate on a fine grater.
Sterilize the jars while they are still hot, arrange the tomatoes, sprinkle with garlic.
Pour boiling water over it for the first time. Pour into a saucepan and prepare a sweet and salty marinade.
Refill and pour vinegar on top.
Seal with lids that have also undergone the sterilization process.
Fast, easy and very beautiful!
How to cook tomatoes in jars for the winter with onions
The good thing about tomatoes is that they make friends with different vegetables and love the company of garlic or onions. But, if garlic is finely chopped into such a roll and has only one function - a natural flavoring, then the onion acts as a full participant in the culinary process.
Ingredients:
Tomatoes – 5 kg.
Onions (very small) – 1 kg.
Filtered water – 3 l.
Vinegar 9% – 160 ml.
Sugar – 4 tbsp. l.
Salt – 3 tbsp. l.
Dill in umbrellas.
Hot pepper – 1 pod.
Currant and horseradish leaves (optional).
Algorithm of actions:
First prepare the tomatoes and onions, simply wash the first ones and prick them near the stalk. Peel the onions, then rinse.
Wash dill, leaves (if used) and hot pepper as well. Naturally, sterilize the containers.
Throw down the seasonings, currant and horseradish leaves, pieces of hot pepper. Place tomatoes alternating with onions (there should be several times more tomatoes than onions).
Pour boiling water over it. Wait 7 to 15 minutes (optional).
Pour the aromatic water into a saucepan, add salt and sugar to the water. After boiling, pour in vinegar.
Proceed with pouring marinade and sealing.
Tomatoes prepared in this way acquire a sour-spicy taste, onions, on the contrary, it becomes less bitter.
Tomatoes in jars for the winter with cabbage - an original canning recipe
Another good “partner” in tomato seaming is the usual white cabbage. It can be present in any form - chopped in large pieces or chopped finely enough.
Ingredients:
Tomatoes – 2 kg.
White cabbage – 1 kg.
Sweet pepper – 1 pc.
Carrots – 2 pcs. (medium in size).
Bay leaf, dill, allspice.
Garlic – 4 cloves.
Marinade:
Water – 1 l.
Sugar – 3 tbsp. l.
Salt – 2 tbsp. l.
Vinegar – 1-2 tbsp. l. (at 9%).
Algorithm of actions:
Prepare vegetables - peel, rinse, chop. Leave the tomatoes whole, chop or shred the cabbage (optional), use a grater to chop the carrots. Pepper - pieces. Cut the garlic into thin slices.
According to tradition, containers are sterilized before adding vegetables. Again, according to tradition, place natural flavors at the bottom of the jars - dill, pepper, laurel. Add garlic.
Start arranging vegetables: alternate tomatoes with cabbage, occasionally adding a strip of pepper or a little carrot.
Immediately prepare the marinade with salt, sugar and vinegar. Fill jars filled with vegetables. Cover with tin lids.
Send for additional pasteurization. After 15 minutes, seal and insulate.
Delicious pickled tomatoes in jars - barrel tomatoes for the winter
Pickling is one of the oldest recipes for preparing vegetables for the winter. In the old days, when there was no vinegar and tightly closed jars, it was difficult to preserve vegetables until spring. But even today, along with fashionable pickling, experienced housewives still practice pickling, but no longer in barrels, but in the usual three-liter glass jars.
Ingredients:
Tomatoes – 3 kg.
Dill, horseradish, currants, cherries, parsley (optional and available ingredients).
Garlic.
Salt (the most common, not iodized) – 50 g. per 3 liter jar.
Algorithm of actions:
Conduct a selection of tomatoes; the ideal “cream” varieties are small, with thick skin, and very sweet. Rinse vegetables and herbs. Peel the garlic and rinse it as well.
Sterilize containers. Place some of the herbs, spices and seasonings on the bottom (allspice and bitter peppers, cloves, etc. are allowed). Fill the jar almost to the neck with tomatoes. On top are again herbs and spices.
Prepare the brine by dissolving 50 g in boiled water (0.5 l.). salt. Pour into the jar. If there is not enough brine, add plain water.
Leave in the room for 3 days to begin the fermentation process. Then move it to the refrigerator or just a cold place. The process will continue for another 2 weeks.
After time has passed, you can start tasting the original Russian snack.
Tomatoes in jars for the winter with mustard
Nowadays, mustard has practically lost its importance, although in previous years it was actively used by housewives. Meanwhile, this is a good sealing agent that prevents mold from forming in jars. Therefore, home canned food can be stored at room temperature.
Ingredients:
Tomatoes – 2 kg.
Mustard powder – 1 tsp.
Garlic – 4 cloves.
Hot pepper pod – 1 pc.
Allspice peas – 4 pcs.
Laurel – 3 pcs.
Brine:
Water – 1 l.
Regular table salt – 1 tbsp. l.
Sugar – 2 tbsp. l.
Algorithm of actions:
Rinse the containers thoroughly. Wash the tomatoes under running water.
Place seasonings, pepper (can be cut into pieces), and garlic at the bottom of the jar. Next, place small, dense tomatoes (up to the neck).
Pour boiling water over it.
After a while, drain the water and prepare the brine.
Pour hot brine over the tomatoes again. Place mustard on top and pour in vinegar.
Seal with a tin lid.
The mustard will make the brine a bit cloudy, but the appetizer will have an excellent taste.
How to prepare tomatoes for the winter in jars without sterilization
And finally, again, a fairly simple recipe that does not require additional sterilization in hot water (a process that many novice housewives, and experienced ones too, are so afraid of).
Alexander Gushchin
I can’t vouch for the taste, but it will be hot :)
Content
Many housewives are faced with the need to preserve tomatoes until winter. Cold pickling recipes will help with this. This method does not require any special culinary skills. The taste of tomatoes is rich and spicy, as if salted inside a wooden barrel.
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. Cold way canning is able to retain a maximum of useful substances 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 beneficial properties plants 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?
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Harvesting tomatoes for the winter has a huge number of cooking options. The most popular of them, oddly enough, are not particularly complex. Experienced housewives know how to pickle tomatoes in jars for the winter - simple recipes include a minimum of ingredients: vegetables, water, salt and spices.
Cold pickling without vinegar
To preserve the maximum amount of vitamins and microelements in tomatoes, they should be salted without using vinegar. No matter how diverse the recipes for this method of pickling may be, they have one thing in common: storage conditions. The snack will be suitable for consumption only if stored at low temperatures.
Red tomatoes
For cooking, we select vegetables of the same size and varieties with similar taste characteristics.
Ingredients:
ripe tomatoes – 3 kg;
table salt – 15 g;
water – 0.4 l;
garlic – 8 cloves;
bell pepper – 1 medium;
hot pepper – ½ pcs.;
dill inflorescences – 5 pcs.
Preparation:
Put water on the fire. After boiling, dissolve the salt in it. Return to the stove and let it boil again. Remove from the cooking surface and cool the brine to room temperature. Place the peeled garlic and prepared sweet and hot peppers (without stems and seeds) into a blender and grind into a paste. Disinfected in microwave oven We fill the jars with vegetables. We alternate the layers with dressing and fill the containers with marinade. Cover the pickles with a nylon lid and put them in the refrigerator. After a couple of weeks, the snack can be placed on the table.
Green tomatoes
Green tomatoes that are richer in taste and denser in consistency can also be salted without vinegar.
Ingredients:
unripe tomatoes – 0.4 kg;
water – 0.4 l;
salt – 15 g;
currants (preferably black) – 4 leaves;
dill - a pair of inflorescences;
garlic – 5 shares;
horseradish – 2 medium or 1 large leaves;
allspice – 2 peas.
Preparation:
We heat glass jars over steam. Chop the garlic cloves and horseradish leaves with a knife. Place some of the seasoning at the bottom of the container and sprinkle it on each layer of green fruit. Salt water at room temperature and fill the contents of the jars with marinade. Cover with a polyethylene lid. We place the jars in a cool place, such as a cellar. During the month, we open the container twice to allow fresh air to enter the snack. After 4 weeks, the pickles are ready for tasting.
Classic recipe for salted tomatoes per 1 liter
Knowing the classic version with a dosage per 1 liter of product yield, you can experiment with both the volume and the ingredients of the winter tomato snack. The main thing is to strictly observe the proportions.
Ingredients:
medium-sized tomatoes – 7-8 pcs.;
water – 400 g;
salt – 12 g;
sugar – 15 g;
acetic acid (72%) – 15 g;
garlic – 4 cloves;
horseradish root – 50-70 g;
peppercorns – 4 pcs.;
bay leaf – 2 pcs.
Preparation:
Place the washed and peeled garlic and horseradish roots, peppercorns and bay leaves into the bottom of a sterilized jar. Fill the container with vegetables, cover the top with dill umbrellas. Boil filtered water in a saucepan and pour in the tomatoes. Seal everything with a plastic lid for 20 minutes. After a third of an hour, put the liquid on the fire again, stir sugar and salt in it and let it boil. Pour the brine into a jar, carefully add a spoonful of vinegar essence on top and roll it up with a tin lid. We place the containers upside down and cover them with warmth (blanket, bedspread, terry towels, etc.) for a day. Readiness period – 3-4 weeks.
To ensure that the appetizer has a marketable appearance when served, vegetables should not be compacted when filling the jar. In tight spaces they will certainly crack. An additional precaution in this regard is to pierce the fruit near the stalk. By the way, it is better not to remove it: a treat with a twig looks more appetizing.
Hot method of pickling tomatoes with vinegar
This option for preparing tomatoes using vinegar has many varieties: this is how dried and pickled vegetables, sweet, bitter and spicy, are pickled. One of the most popular and simple recipes is the one using garlic cloves, dill inflorescences and foliage from garden trees. The recipe is based on ingredients for a three-liter container.
Ingredients:
tomatoes – 11-16 pcs. (depending on size);
salt – 30 g;
sugar – 75 g;
water – 1.2 l;
black currant – 4 leaves;
wild cherry – 3 leaves;
horseradish leaves - 1 medium;
dill inflorescences – 3 pcs.;
garlic – 6 cloves;
laurel – 3 leaves;
black pepper – 6 pcs.;
coriander – 5 pcs.;
acetic acid (72%) – 1 tablespoon.
Preparation:
We wash vegetables, leaves and inflorescences of plants. We heat the glass in the microwave. First pour the pepper into the glass container, then the coriander, garlic cloves and bay leaf. Fill the jar with tomatoes. Pour boiling water and leave the food to warm up for half an hour. After this time, drain the marinade, add salt and dilute the required amount of sugar in it. We bring the temperature to 100 degrees again. Add cherry, currant and horseradish leaves and dill umbrellas to the jars. Fill everything with brine and add a spoonful of vinegar on top. We close the jars with tin lids, turn them over and cover them with a blanket for 10 hours.
Salted barrel tomatoes
The special taste of barrel salted tomatoes can be reproduced in urban environments. For this you do not need a large oak barrel; its analogue will be a bucket made of food-grade plastic. Otherwise, everything remains the same as in the old Russian recipe.
Ingredients:
tomato – 2500 g;
coarse salt – 90g;
water – 2500 ml;
horseradish – 5 leaves and 70-100 g of roots;
cherry leaves – 16 pcs.;
currant leaves – 12 pcs.;
dill inflorescences – 4 pcs.;
basil (greens) – 2 plants;
mint – 7-8 leaves;
laurel – 4 leaves;
garlic – 4 cloves and 7 arrows;
hot pepper – 1 pc.;
allspice – 4 peas;
coriander – 8 pcs.;
mustard seeds – 10 pcs.
Preparation:
We thoroughly wash all products and clean the horseradish roots. We form an “air cushion” at the bottom: lay out half of the spices. Leaves of bushes and mint, horseradish; slices of garlic arrows cut into cubes; dill umbrellas and basil greens will preserve the presentation of the pickles.
We pierce each tomato with a wooden toothpick in the area of the stalk to speed up the fermentation process. We fill a bucket with fruits, put the remaining components of our “pillow” on top, as well as the burning pod.
To prepare the marinade, salt boiling water and add granulated sugar, bay leaf and peppercorns, mustard seeds and coriander. As soon as the brine boils, fill the tomatoes completely. The process of immersing vegetables in water must be gradual, otherwise the skin will crack. Any remaining marinade should end up in the bucket. Once the brine has seeped all the way to the bottom and covered the spices that are on top, you can begin the final stage of pickling.
Instead of a lid, we use a plate of slightly smaller diameter, on which we install the oppression. The marinade should seep out from under our press plate, which will indicate that the contents of the container are completely immersed in the brine.
Leave the snack for 24 hours at room temperature. During this time, fermentation will appear in the form of foam on the surface of the plate, and the brine in the bucket will become cloudy. After 4-5 days, the solution will become noticeably lighter, and the tomatoes will decrease in volume. This means that the fermentation process has taken place.
Remove the weight, remove the plate and close the bucket with a tight lid. This snack should be stored either in the refrigerator or in the cellar. The salting will be completely ready in a month and can be eaten until next autumn.
The marinade actively penetrates into the fetus during the first two weeks. Then the process slows down and finally disappears after three months. This means that the vegetables become lightly salted and ready to eat within a couple of weeks after twisting. They collect salt until about December and then retain their taste unchanged for the entire remaining shelf life.
Salting with halves
If the harvest is successful in size, the pickling process comes to a dead end: the fruits do not pass through the neck of the jar. In this case, a recipe for salting tomatoes in halves always helps out.
With sunflower oil
Simple and quick recipe In addition to the usual ingredients, it includes vegetable oil. It makes the snack more delicate in taste. The quantity of products is calculated for a container with a volume of 1 liter.
Ingredients:
tomato – 0.7 kg;
salt – 15 g;
sugar – 25 g;
garlic – 2 cloves;
parsley - 3 sprigs;
bay leaf – 1 pc.;
black pepper – 2 peas;
citric acid – 1 tsp;
vegetable oil – 1 tbsp;
hot pepper – 1 pc.
Preparation:
We wash the food, peel the pepper and garlic. Cutting large tomatoes in half. Fill a clean container with vegetables, and place parsley and garlic cloves there. For the marinade, add bay leaves and peppercorns to boiling water, add salt and dissolve granulated sugar and citric acid. Fill the jars with the solution, leave the vegetables to soak and warm up for 30 minutes. Then drain the marinade, bring its temperature to 100 degrees on the fire a second time and pour it into the pickles. Gently place a spoonful of vegetable oil on top. Roll up with tin lids, wrap in heat for 10 hours and put in a cool place for storage.
With mustard
An increased number of mustard grains compared to the usual proportions can radically change the taste of a familiar product. The pickle turns out to be sweet and sour with a spicy, unique bitterness.
Ingredients:
tomatoes – 750 g;
salt – 12 g;
sugar – 60 g;
garlic – 3 cloves;
mustard seeds – 20 g;
vinegar essence – 5 g;
allspice – 2 peas;
dill greens – 4 sprigs;
hot pepper – ½ pc.
Preparation:
Cut the selected and washed fruits into two halves. First of all, pour the mustard seeds and garlic into the container, then place the vegetables, pulp side down, and dill on top.
Prepare the marinade. We dilute bulk products in boiling water, then add pepper. Fill the halves with brine for half an hour. To re-boil, drain the marinade using a nylon lid with a spout and special holes. Bring the marinade to a boil over the heat and immediately pour it over the warm tomatoes.
Close the lids using a seaming machine. Turn it upside down and cover it with a blanket for half a day. After complete cooling, store at a temperature no higher than 10 degrees.
With celery
Not the most common recipe for halves with celery is surprising not only spicy taste, but also with an unusual appearance. To prevent the snack from turning into a mushy mass, the choice should be made on fleshy specimens with medium-thick skin. This will allow the products to retain their appetizing appearance after heat treatment.
Ingredients:
tomatoes – 1200 g;
green celery – 2 branches;
black pepper – 3 peas;
dill inflorescences – 2 pcs.;
cilantro – 3 sprigs;
garlic – 6 cloves;
salt – 30 g;
sugar – 25 g;
citric acid – 1 tsp.
Preparation:
We blanch most of the clean, halved tomatoes and place them in a glass container, where pepper, chopped celery stalks and cilantro are already placed. Simmer the remaining vegetables over low heat for 15 minutes. Salt and dissolve sugar and citric acid. Make the dressing homogeneous using a blender. To get rid of the seeds, rub the resulting mixture through a sieve. Fill the halves with sauce in a glass jar and close with a lid.
Here you can use threaded lids or use a seaming machine. The main thing is that the contents of the container are hot.
The best salt for working with tomatoes is rock salt, “Extra” class. Iodized fine salt is definitely not recommended for pickling. Its crystals penetrate too quickly into the fruit, iodine changes the normal rate of fermentation. As a result, you can get soft, moldy fruits of indeterminate shape - if the jar simply does not explode during the first three weeks.
For canning, you should choose fruits without flaws of approximately the same size and variety. A harvest harvested on a warm, sunny day is preferable.
Before salting, glass containers are disinfected over steam, in the oven or in the microwave for half an hour. Tin lids are sterilized in boiling water.
Almost all varieties of tomatoes are suitable for winter harvesting. Red, yellow, brown, unripe green fruits look great on the table whole or cut. If the vegetable is not soft enough, it can be blanched.
The minimum products that need to be stocked up before salting, except tomatoes, are garlic, horseradish roots, dill inflorescences and, of course, sugar, salt and vinegar.
Regardless of the composition of the marinade, the storage temperature of pickles should not rise above 10 degrees. The shelf life of this type of snack is one year under appropriate conditions.
Conclusion
The answer to the question of how to pickle tomatoes in jars for the winter is not complicated. Simple recipes and available products allow you to prepare fruits in the most short terms. The main thing is not to forget three rules.
Dishes, vegetables and spices must be perfectly clean.
Do not experiment with new recipes on the entire available harvest.
Do not serve food from jars with bulging lids, foam or mold inside.
Any treat should improve the health of loved ones, please with an appetizing appearance and surprise with its variety of tastes.
Canning tomatoes at home is widely used by experienced housewives. This procedure helps to preserve all the beneficial properties of the product, which is rich in organic acids, vitamin C and minerals. Thanks to proper salting, tomatoes retain their consistency and are an excellent addition to main courses in the winter. Let's consider the most delicious recipes in order and highlight the important aspects of the conservation process.
When closing tomatoes for the winter, do not mix fruits of different shapes and sizes. The same applies to varieties; they should not differ much from each other.
Before you start canning, sort the tomatoes according to their degree of ripeness. Give preference to specimens collected on a dry and sunny day.
For pickling, select only small and medium-sized tomatoes. Use large fruits for cooking tomato juice or preservation in slices.
Pierce the area where the leg was located using a thick sewing needle or toothpick. This move will prevent the tomatoes from cracking during the pickling process.
Weed out sick and damaged specimens; they are not suitable for conservation. It is allowed to use unripe (green) fruits; they retain their structure better.
Shortly before rolling, sterilize the containers in which the tomatoes will be placed. These can be liter or three liter glass jars, sealed with tin/plastic lids (they also need to be boiled).
Before closing vegetables for the winter, wash the fruits with running or purified water and a kitchen sponge. This move will prevent the ingress of chemicals and bacteria, which lead to rapid deterioration of the final product.
Homemade preservatives and stabilizers when rolling homemade tomatoes are acetylsalicylic acid, a solution based on citric acid, table vinegar (6%) or essence (70%), food gelatin.
Classic recipe for canned tomatoes
To twist this way, give preference to plum-shaped tomatoes. Soft fruits absorb too much salt, causing them to quickly wrinkle and acquire a rough aftertaste.
tomatoes - 6 kg.
garlic - 1 head
purified water - 6 l.
bay leaf - 8 pcs.
pepper (peas) - 10 pcs.
crushed salt (preferably sea salt) - 225 gr.
Wash the jars with boiling water, pour 1 tablespoon of soda into each container, and sterilize thoroughly. Place in a wide saucepan and boil for a quarter of an hour. At the end of the procedure, wipe dry and do the same with the lids.
Sort through the tomatoes, set aside the thick-skinned ones, and wash them. Chop and peel the garlic, cut the cloves into 2 parts, place one section (half a head) at the bottom of the jar.
Add 5 peppercorns and 4 bay leaves to the garlic. Place the tomatoes so that they reach the middle of the container.
Now place the remaining garlic, bay leaf, and allspice on the tomatoes again. Fill the jar to the top with tomato fruits, retreat 2-3 cm from the neck.
Dilute 225-250 g in 6 liters of filtered water. fine salt, stir, wait until the crystals dissolve. As soon as the granules melt, pour the brine into the container with the tomatoes.
Close the jars with plastic lids and place them in a safe room. room temperature, wait 20-25 hours. After the time has passed, preserve the product with tin lids and send it to the basement or cellar for 2 months.
tomatoes - 3 kg.
drinking water - 5.5-6 l.
granulated sugar (cane) - 245-250 gr.
garlic - 1 head
fresh dill - 1 bunch
fine table salt - 120 gr.
allspice (peas) - to taste
Wash the tomatoes under the tap using a foam sponge, dry them, sort them by shape and variety (they should be the same). Sterilize the jars with soda and boiling water, wipe, and leave to dry at room temperature.
Peel the garlic, cut each clove lengthwise, place ½ head at the bottom of the container. Add peppercorns and chopped dill (half a bunch) to this.
Depending on the size of the tomatoes, they must be cut or placed whole in a jar. Place the other half of the dill and some of the garlic on top of the tomatoes.
Pour filtered water into a saucepan, bring to a boil, add granulated sugar and ground salt, stir. When the granules are completely dissolved, pour the brine into a jar of tomatoes, seal, and leave at a temperature of 20-23 degrees for 24 hours.
After the specified period, send the tomatoes to a cellar or pantry with a reduced temperature. temperature conditions. After about 5 days, you can enjoy the great taste and serve the dish as a snack.
Canned tomatoes with horseradish
small tomatoes - 2.7-3 kg.
coarse table salt - 75 gr.
granulated beet sugar - 25 gr.
allspice (peas) - 8 pcs.
bay leaf - 7 pcs.
fresh or dried dill - 20 gr.
garlic - 0.5 heads
horseradish (root) - 10 gr.
currant leaves - 3 pcs.
Wash the jars with running water, then place in a wide saucepan and pour boiling water over them. Keep on the stove for about 5 minutes, then proceed to sterilize the lids. After completing all steps, dry the containers with a towel.
Poke 3-4 holes in the ponytails with a toothpick or 1 hole with a knife. Mix peppercorns, bay leaves, dill, currant leaves, horseradish and pre-peeled garlic into one mixture (cut the cloves into 2 parts).
Next, start preparing the brine: mix granulated sugar with salt, pour over boiling water, wait until the crystals dissolve. After this, pour the solution into a jar and seal with plastic lids.
Send the containers to a room with a temperature of 18-20 degrees, wait about 10 days. During this period, fermentation will begin, then you need to move the tomatoes to the cellar for 1 month. Only after this time have passed can they be eaten.
sweet red tomatoes - 2.3 kg.
onions - 2 pcs.
table vinegar (6-9%) - 80 ml.
granulated sugar - 120 gr.
filtered water - 2.4 l.
salt - 15 gr.
seasonings (optional) - to taste
Boil cans of soda, wash and dry them. Place seasonings, if using, in the bottom of the container. Cloves, bay leaves, and peppercorns are suitable.
Cut the onions into half rings or small squares, divide the amount into 4 sections.
Place ¼ of the total number of tomatoes in a jar, place onions on top, then tomatoes again. Repeat until all layers have been laid out.
In a separate jar, dissolve granulated sugar and salt, pour boiling water over the products. Next, pour in the vinegar solution and add the resulting marinade to the jar of tomatoes.
Screw on the containers with sterilized lids, turn them upside down and place them on the floor until they cool completely. After this, send it to the cellar for 1-2 months.
Canned tomatoes without sterilization (cold cycle)
plum tomatoes - 2.5 kg.
crushed food salt - 75 gr.
garlic - 7 cloves
table vinegar solution (9%) - 120 ml.
filtered water - 2.3 l.
granulated sugar - 110 gr.
dried dill - 15 gr.
celery - 10 gr.
bay leaf - 5 pcs.
allspice black pepper - 15 peas
acetylsalicylic acid - 1 tablet
seasonings (optional)
Prepare the jars: wash them, add soda, pour boiling water over them, leave for 5 minutes. Next, remove the residue with water, boil in a large saucepan and dry.
Place dried dill, ground celery, peppercorns, garlic cut into 2 parts, bay leaf and other seasonings of your choice at the bottom. Start filling the jar with tomatoes, placing the fruits tightly on top of each other.
Start preparing the brine: mix the salt with granulated sugar and table vinegar, pour the mixture with purified cool water, wait 5 minutes. When the granules are completely dissolved, pour the resulting solution into the container with the tomatoes.
Mash acetylsalicylic acid between two spoons to form a powder. Pour it into the jar, do not stir. This move will prevent the formation of mold.
Seal the tomatoes with plastic (nylon) lids and place in a cool place for 2 weeks. After the time has passed, the product can be eaten.
Canned Cherry Tomatoes with Garlic
Cherry tomatoes - 2.4 kg.
bell pepper - 3 pcs.
fresh parsley - 0.5 bunch
fresh dill - 0.5 bunch
garlic - 1 head
pepper (peas) - 10 pcs.
bay leaf - 8 pcs.
table vinegar - 80 ml.
granulated beet sugar - 110 gr.
salt - 120 gr.
Sterilize jars and lids in advance. Place half a head of garlic on the bottom, after peeling it and chopping the cloves into 2 parts. Add chopped dill and parsley, peppercorns to this.
Take a toothpick and use it to make several holes in the stem of the tomatoes. Start putting tomatoes in a jar, start with large ones, gradually getting to small ones.
Cut the bell pepper into strips, alternate them with tomatoes, laying out the fruits in rows. Finally add the remaining garlic.
Make a brine from sugar, salt and vinegar, pouring the listed ingredients with filtered water. Pour the product into a saucepan with enamel walls and boil until the granules dissolve.
Pour the solution into a jar of cherry tomatoes and seal with tin lids. Turn the containers upside down, place a towel, and leave for 3-4 hours until completely cooled. After this, take the jars to a dark room. After 4 weeks, the tomatoes can be served.
Start by preparing the brine: mix sugar and salt, add hot purified water, wait until the crystals dissolve. Next, add mustard powder and stir.
At this time, start sterilizing the jars: pour boiling water over them, wipe and dry. Place seasonings (horseradish, cherry leaves, dill umbrella).
Place the tomatoes in rows, alternating the fruits with cloves of garlic (previously cut into small pieces). Seal the containers with tin lids and take the jars to the cellar.
It is not difficult to pickle tomatoes for the winter if you have sufficient knowledge regarding preservation technology. Be sure to sterilize the jars, add seasonings at your discretion, and choose fruits of the same size and variety.
Video: how to pickle tomatoes for the winter
Most valued on the table are salted tomatoes in jars, which retain maximum fresh taste and the aroma of the brine with spices. You can even roll up green and yellow tomatoes, and for red ones there are many ways of pickling, with or without sterilization.
How to salt tomatoes in a jar?
Pickling tomatoes in jars is a simple skill, but it requires skill and following recipes. And also - knowledge of small and big tricks that allow you to make the preparation especially tasty. There are 3 main options for pickling: hot, cold and dry. The latter is done without brine, the tomatoes are sprinkled with salt and placed under pressure, then put in the cold. But this method is not suitable for winter.
Pickling red tomatoes in jars for the winter will be successful if you follow the basic rules.
Before pouring, pierce the fruits at the stem to prevent them from cracking.
Take July tomatoes.
Aluminum cookware should not be used for cooking.
You only need to stir the brine with a wooden spoon.
Salted tomatoes in jars will be richer if you add a pinch of cinnamon.
Cold salted tomatoes in jars
The easiest way is cold pickling tomatoes for the winter in jars. Tomatoes are poured with chilled brine; not only jars, but tubs, buckets, and barrels are suitable. Instead of vinegar, you can use citric acid; without sourness, the brine will become cloudy and the taste of the vegetables will deteriorate. But such seaming will also not be stored for too long.
Ingredients:
tomatoes – 1.5 kg;
salt – 3 tbsp. l.;
sugar – 1 tbsp. l.;
horseradish leaves – 3 pcs.;
cherry and currant leaves - 2-3 pcs.;
celery leaves – 1 pc.;
garlic - 1 head.
Preparation
Place horseradish leaves at the bottom of the jars.
Place tomatoes on top.
Cover with leaves and garlic.
Dissolve salt and sugar in cool water.
Pour over vegetables.
Cover the salted tomatoes in jars with plastic lids and put them in the cold.
Hot salted tomatoes in jars
More reliable is hot pickling of tomatoes in jars. The principle is simple: pour the tomatoes with brine and roll up the lids. Small fruits can be cut in half for better impregnation To make them uniform, the fruits are pressed between the lids. To pasteurize, place the jars in hot water and boil for up to 15 minutes.
Ingredients:
tomatoes – 2 kg;
water – 1.5 l;
dill – 30 g;
garlic – 2 cloves;
cinnamon – 0.25 tsp;
sugar – 2 tbsp. l.;
salt – 1 tbsp. l.
Preparation
Place dill, garlic, and cinnamon on the bottom of the jars.
Place tomatoes.
Dissolve salt and sugar in boiling water.
Pour over vegetables.
Cover with lids and pasteurize for 15 minutes.
Roll up and put in a dark place.
Green salted tomatoes in jars for the winter
Experienced housewives advise not to be afraid to put a lot of salt; thanks to the skin, the tomato will take as much as it needs, no more and no less. Original title“Youth” received salted green tomatoes in jars; the treat will be much tastier if they are stuffed with herbs and spices, not completely cut in half.
Divide the garlic into slices, the pepper into rings.
Place into the cuts.
Place greens at the bottom of the jars and tomatoes on top.
Dissolve salt in water.
Pour the workpiece and roll it up.
Salted tomatoes in jars, like barrels
A long-known recipe for salted tomatoes in jars with vinegar - according to the barrel principle. It is inconvenient to close them in barrels, since the fruits are strongly crushed under their own weight. The best option is glass jars. Since tomatoes contain sugar, they need more salt. For red ones take 700 g per 10 liters, and for brown and green ones - 800 g.
Ingredients:
tomatoes – 1 kg;
cherry and currant leaves - 5 pcs.;
dill – 3 branches;
water – 7 l.;
vinegar - 0.5 tbsp. l.;
salt – 300 g;
sugar – 200 g;
garlic – 2 cloves;
peppercorns – 5 pcs.;
horseradish root – 4 cm;
bay leaf – 4 pcs.;
aspirin – 1 pc. on the jar.
Preparation
Place leaves, dill, bay leaf, horseradish, and spices in jars.
Place tomatoes.
Dissolve vinegar, salt and sugar in water.
Pour over vegetables, add aspirin.
Seal with a regular lid.
Salted tomatoes in a jar nylon cover keep it in the kitchen for a couple of days.
Refrigerate.
Those who do not like acetic acid should try making salted ones. He is being replaced citric acid, the only difference between the preparations is that such tomatoes are infused a little longer. Seasonings can be varied with coriander, cilantro and mustard. Eat original version– with pepper and sour apples.
It is better to select oblong, small tomatoes so that they are easy to remove, and only add coarse salt. A popular recipe for salted tomatoes in jars for the winter with a large number hot pepper. This snack warms you up well in winter. The brine can be used for pie dough or pickle.
Ingredients:
tomatoes – 2 kg;
dill – 100 g;
hot pepper – 1 pc.;
garlic – 7 cloves;
salt – 3 tbsp. l.;
aspirin – 3 pcs.
Preparation
Place some of the herbs, peppers and garlic into jars.
Place tomatoes in layers, alternating with spices and herbs.
Add salt and crushed aspirin.
Pour boiling water over and roll up.
Place in a warm place until cool.
Small fruits are excellent at feasts, which is why many housewives are attracted to them in jars. They are more convenient to take out and eat, but it will take a little more time to arrange such vegetables. It is better to put less pepper so that the cherry tomatoes do not turn out too hot. Alternate with greens in layers.
Ingredients:
cherry – 2 kg;
onion – 1 pc.;
parsley – 2 branches;
dill – 1 branch;
cherry leaves – 2 pcs.;
hot pepper – 15 g;
garlic – 2 cloves;
bay leaf – 2 pcs.;
peppercorns – 5 pcs.;
water – 1.5 l;
vinegar - 2 tbsp. l.;
sugar – 2 tbsp. l.;
salt – 1 tbsp. l.
Preparation
Grind pepper, garlic and onion.
Place on the bottom with spices and herbs.
Place tomatoes.
Dissolve salt and sugar in water.
Add vinegar.
Pour over the tomatoes and leave for 15 minutes.
Boil, pour over vegetables again.
Roll up the lids.
Another old recipe for connoisseurs of preparations - salted. Standard spices are added, but the brine has a little secret. You can use regular mustard, powdered mustard, and the tomatoes will be more tender with it. And French beans will add spicy notes and a specific aroma.
Ingredients:
tomatoes – 2 kg;
hot pepper – 0.5 pcs.;
water – 1 l;
garlic – 3-5 cloves;
dry mustard – 10 g;
dill – 3 branches;
sugar – 50 g;
salt – 60 g.
Preparation
Place the tomatoes in jars.
Grind pepper and garlic.
Add along with herbs and mustard.
Dissolve salt and sugar.
Pour brine over salted tomatoes with mustard in jars.
Roll up the lids and turn over.
Cover until cool.
The workpiece will be better soaked if you try the recipe for salted tomatoes in jars, cutting them into slices. Experienced housewives advise to diversify the taste with ginger, anise, star anise, but you should be careful with cloves and bay leaves, as they can clog the taste of the tomatoes themselves. Onions and garlic are cut into slices.
Ingredients:
tomatoes – 2 kg;
onions – 3 pcs.;
garlic – 7 cloves;
vinegar - 1 tbsp. l.;
vegetable oil – 1 tbsp. l.;
basil – 10 g;
bay leaf – 2 pcs.;
salt – 2 tbsp. l.;
cloves – 3 pcs.;
peppercorns – 6 pcs.
Preparation
Chop tomatoes, onions and garlic.
Lay out in layers.
Pour boiling water twice for 15 minutes.
For the third time, dilute salt, sugar, butter and spices in water.
Pour marinade over vegetables and roll up.
Yellow tomatoes are very original because they have a different flavor. Hot chili pepper will help add vigor, and vinegar will help add sourness. Pickling yellow tomatoes in jars for the winter requires the same seasonings and spices, but it looks more beautiful on the table and has additional piquant notes.
Green tomatoes that are richer in taste and denser in consistency can also be salted without vinegar.
Knowing the classic version with a dosage per 1 liter of product yield, you can experiment with both the volume and the ingredients of the winter tomato snack. The main thing is to strictly observe the proportions.
This option for preparing tomatoes using vinegar has many varieties: this is how dried and pickled vegetables, sweet, bitter and spicy, are pickled. One of the most popular and simple recipes is the one using garlic cloves, dill inflorescences and foliage from garden trees. The recipe is based on ingredients for a three-liter container.
The special taste of barrel salted tomatoes can be reproduced in urban environments. For this you do not need a large oak barrel; its analogue will be a bucket made of food-grade plastic. Otherwise, everything remains the same as in the old Russian recipe.
Simple and quick recipe In addition to the usual ingredients, it includes vegetable oil. It makes the snack more delicate in taste. The quantity of products is calculated for a container with a volume of 1 liter.
An increased number of mustard grains compared to the usual proportions can radically change the taste of a familiar product. The pickle turns out to be sweet and sour with a spicy, unique bitterness.
Not the most common recipe for halves with celery is surprising not only spicy taste, but also with an unusual appearance. To prevent the snack from turning into a mushy mass, the choice should be made on fleshy specimens with medium-thick skin. This will allow the products to retain their appetizing appearance after heat treatment.
