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Pickled tomatoes in a pot of cold water. A simple recipe for salted or pickled tomatoes

Pickled tomatoes in a pot of cold water. A simple recipe for salted or pickled tomatoes

19.10.2019

Many housewives are faced with the need to store tomatoes until winter. Cold pickling recipes will help with this. This method does not require special culinary skills. The taste of tomatoes is rich and spicy, as if salted inside a wooden barrel.

How to pickle tomatoes for the winter in jars

When a large supply of fruits appears in the garden, there is a need to preserve them until winter. An excellent option for harvesting tomatoes is salting. The cold method of canning is able to keep a maximum of useful substances inside. At the same time, the preservation in the jar resembles the taste of the barrel. Subject to the rules of this process, you will get salting, as in ancient times.

Preparing jars for canning

Salting tomatoes for the winter in a cold way involves careful preparation of the vessels where the vegetables will be placed. This process uses glass containers. In most cases, banks of large volumes are chosen. To prepare them, they must be thoroughly washed using a soda solution, rinse it off. Then, you should pour over the containers with boiling water and hold for a while over the steam to destroy the bacteria. Another method of sterilization is heating in the oven. Immediately place the fruits in the prepared vessels, roll them up under metal lids or close them with nylon ones.

How to salt tomatoes

Harvesting 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 chest of a child. Poured vegetables with cold brine with a high content of salt and spices. The ingredients helped to preserve the beneficial properties of the plant for the winter. Barrel tomatoes turned out very tasty, spicy.

However, today it is difficult to salt them inside the barrel in a cold way. 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 right variety of fruit. Salting technology requires the following steps:

processing vegetables and containers;
brine preparation;
bookmark tomato and spices;
filling with cold brine;
closing with a lid.

Which tomatoes are best for pickling

Requires the correct selection of fruit varieties. Among them, you can choose the following:

Oak - the variety is characterized by a rounded shape and small size, it fits comfortably inside the salting vessels. Gives a friendly and early harvest.
Liana - gives large fruits, which are approximately equal in size. Tomatoes of this variety are dense and very tasty, ripen early.
Fighter - has an elongated shape with a pointed tip, fits well inside the jar.
Truffle red - shaped like a pear, with a ribbed surface. Perfectly tolerates salting, does not fall apart. The fruits have a sweet taste.

Cold pickle for tomatoes

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

Recipe for salting tomatoes for the winter in jars

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

How to pickle tomatoes quickly in a cold way

Salting tomatoes for the winter quickly in a cold way according to an old recipe involves the use of the following components:

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

Instructions on how to salt tomatoes in a cold way:

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

Canned tomatoes for the winter with mustard

Salting tomatoes in a cold way with mustard will require the use of components:

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

Salting tomatoes for the winter in a cold way with mustard - how to do it:

Select tomatoes that have small brown stripes (slightly unripe), the same size. Fruits should not be dented and cracked, rotten. Wash them, wipe them with paper towels and put them in clean jars.
While immersing tomatoes in vessels, shift them with spicy plants.
Prepare the brine. To do this, boil water by adding salt, pepper and sugar to it. When the liquid becomes hot, dissolve the mustard powder there. Leave the brine to cool down.
Pour the contents of the jars with cold liquid, close with nylon lids. Send pickled vegetables inside the refrigerator or cellar for several days.

Fast salting of tomatoes in a dry cold way

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

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

How to cook tomatoes in a dry cold way:

You will need a large clean container. Suitable, for example, a bucket. Place plants at the bottom.
Lay the vegetables on the spices, which should be chopped near the stem.
When laying, sprinkle the fruits with salt. Cover the tomatoes with horseradish and press with a circle of wood with oppression. Put the pickles in heat, leave for a day. Then, move to a cold place.

Preservation of tomatoes for the winter with vinegar

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

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

How to quickly salt tomatoes:

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

How to salt green tomatoes for the winter in a cold way

Green tomatoes can be preserved for the winter. For this you will need the following ingredients:

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

Instructions on how to cook:

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

Video: cold pickling of tomatoes for the winter

Tomatoes are healthy, tasty and fragrant inhabitants of our beds. They contain many vitamins and macronutrients, they are very widely used in cooking. There are many ways to harvest this vegetable for the winter, and one of them is pickling.

The benefits of pickled tomatoes

Since ancient times, our grandmothers have been pickling vegetables for the winter. Today, scientists have proven that fermentation is one of the most useful types of preparations. With this method of harvesting, vegetables practically do not lose their useful properties, as happens during canning.

In the process of fermentation, vitamin C is preserved, which is almost completely destroyed during salting or canning. Also, in the process of fermentation, beneficial bacteria are produced that have a beneficial effect on the functioning of the gastrointestinal tract.

Pickled tomatoes remove heavy metals and toxins from the body. For people who follow their figure, this preparation is also perfect, as it is low in calories.

Did you know? Pickled tomatoes contain lycopene, which helps the body fight cancer cells.

Training

If you decide to use this method of harvesting tomatoes, you will need:

Tomatoes. You can take any variety and any degree of maturity. It is worth considering the fact that green tomatoes will ferment longer, therefore, if you put fruits of different maturity in one container, less ripe ones must be put on the bottom.
Container. If you have an oak barrel - fine, this is the most suitable container. Most do not have such a barrel, so a glass jar is fine. It is good if there is a bottle of 5 liters or more, but a three-liter container can also be used. You can also sour in an enamel pan.
Brine.

You can ferment tomatoes of any maturity. Quite unusual are green tomatoes prepared in the manner described below.

Ingredients

For this recipe we need:

green tomatoes;
rock salt;
water;
dill;
celery;
cherry leaves;
tarragon;
horseradish;
coriander seeds;
mustard seeds;
garlic;
pepper;
Bay leaf.

Did you know? Tomatoes began to be used for food only in the 18th century.

Cooking process

Important! When fermenting, vegetables are poured only with raw water.

If you need to ferment a lot of tomatoes, use the pot fermentation recipe.

Ingredients

ripe tomatoes;
horseradish leaves;
cherry leaves;
black currant leaves;
Dill seeds.

For brine:

water - 5 l;
salt - 1⁄2 cup;
mustard powder - 2-3 tbsp. l.

Cooking process

If you keep the pot of pickled vegetables warm, you will be able to taste the first tomatoes in two weeks. If the saucepan with pickling is kept in the cold, then ready-made tomatoes will be tasted not earlier than in a month.

Important! In the process of fermentation, an acidic environment is formed, which will corrode the metal in those places where the enamel has broken off. Heavy metals, accumulating, can cause poisoning.

Not only tomatoes ferment, but also many other vegetables, fruits and even berries. And if you combine several different fruits in one container, you can get an interesting flavor combination. We offer you to try the recipe for pickled tomatoes with plums.

Ingredients

ripe tomatoes;
unripe plums;
parsley or celery root;
parsley;

For brine:

water - 1 l;
honey -100 g;
salt - 80 g.

Cooking process

Wash the fruits thoroughly, pierce the skin in several places with a toothpick.
Grate celery or parsley root on a coarse grater. Rinse greens well under running water.
Put some greens and grated celery or parsley root on the bottom of the pickling container. Stir in tomatoes and plums, making sure to pack tightly. Lay the remaining greens on top.
Pour the marinade, for the preparation of which it is necessary to mix honey and salt in water, bring to a boil and cool slightly. Put oppression on top and remove in the cold.
After 2-3 weeks, pickled tomatoes with plums will be ready.

Salting tomatoes with plums: video

Storage

It is best to store pickled tomatoes in a cool place, the optimum temperature is +5...+7 °C. With this temperature regime, the fermentation processes occur gradually, the tomatoes have time to fully soak in the herbs and fully reveal their taste.

They can be stored at this temperature for up to 8 months.

For storage, a basement or cellar is most suitable; pickled tomatoes will feel no worse in the refrigerator. It can also be stored on a balcony or loggia until the first frost.

If, nevertheless, for some reason you decide to store your workpiece in an apartment, then the shelf life is significantly reduced. It should also be borne in mind that tomatoes will ferment faster at room temperature and can become very sour in taste.

Pickled tomatoes are a very easy to prepare, but healthy snack. Due to the availability and cheapness of all ingredients, this is a versatile snack that is suitable for any feast.

Pickled Tomato Recipes: Reviews

I'll give you a recipe for pickled tomatoes, it's not too late and you can find them for pickling.

It means like this:

4 kg of small tomatoes (better not cream - they are with a core and tough)
8 cloves of garlic (4 pcs per three-liter bottle)
10 black peppercorns (5 per bottle)
Bay leaf (2 pieces per bottle)
210 grams of salt for a three-liter bottle of cold water (that's 7 tablespoons with a small slide)
Half of hot pepper - about 4 cm in length (cut it in half, half for 1 bottle).

Throw 1 bay leaf into a clean jar.
Halfway up the tomatoes.
Squeeze 4 cloves of garlic on the garlic maker.
We throw 5 peas of black pepper.
There is also half a half of hot pepper.
Further to the top of the tomatoes.
Lavrushka tomato on top.

Pour crushed salt in water - a three-liter can of water is enough for two three-liter bottles of tomatoes.

Under a nylon cover and for a month and a half (depending on temperature) in a pantry or cellar.

And after a month and a half you will get a nuclear tomato out of the bottle, which is better not for vodka.

But the main charm of this recipe is not even in the tomato. IN BRINE!!! He resurrects dead men

Checked on my own faithful)))

According to the principle of preparation, it does not matter in which container you perform the sourdough tomato. You can cook tomatoes for the winter in a bucket, jar, basin, barrel, and so on. Choose a dish in which it will be convenient for you to do this.

There are also no restrictions on the volume of the selected container.

It is necessary to take a pan with the calculation of the number of vegetables that you plan to ferment. That is, you should not take a five-liter container if you have only one kilogram of a tomato, or vice versa, too small for a large amount of vegetables.

You also need to take into account the fact that you will need to place the selected container with already fermented tomatoes in a cold room or refrigerator.

Choose based on the size of the chosen storage space.

Cooking instructions

There are several ways to ferment a tomato in a saucepan. Next, we briefly consider the most popular recipes with simple preparation.

IMPORTANT! All recipes are on average designed for a three-liter pan. There may be a slight change in the required amount of tomatoes, it depends on their size.

With cold water

For cooking you need:

Medium-sized tomatoes - 2 kg.
Garlic - 5 cloves.
Horseradish - 1 sheet.
Dill inflorescence - 1 pc.
Currant or cherry leaf - 1 pc.
Vinegar - 20 ml.
Salt - 1 teaspoon.
Sugar - a pinch.

Cooking:

ATTENTION! For fermentation, choose slightly underripe vegetables. The crust should be fairly dense. Otherwise, you'll end up with tomato pulp. Also choose fruits without cracks and visible defects.

Now you know how to ferment tomatoes with cold water.

Detailed cold sourdough video:

with mustard

Ingredients:

Tomatoes of the same size - 2 kg.
Dill - 25 g.
Bay leaf - 3 pcs.
Currant and cherry leaf - 2 pcs.

For marinade:

Salt - a teaspoon.
Black peppercorns - 5 pcs.
Sugar - 2.5 tbsp.
Mustard powder - a teaspoon.
Water - 1 l.

Cooking:

To prepare the marinade you need:

To boil water.
Add salt, sugar and pepper to it.
After the brine boils for five minutes, add the mustard.
After everything has dissolved, remove the brine from the heat.
After it cools down, pour over the tomatoes.
Cover the pot with a lid and place in the refrigerator. Cooking time is about two days.

Dry way

For cooking, you need to prepare:

Medium tomatoes - 2 kg.
Salt - 1 kg.
Horseradish leaves - 3 pcs.
Dill umbrellas - 3 pcs.
Currant and cherry leaves - 6 pcs.

Cooking process:

Do the same steps with the tomato as with the cold method.
Put currant leaves, cherries, horseradish leaves and dill umbrellas on the bottom of the pan.
Once firmly placed, place the tomatoes in the pot.
Put a press on the tomatoes for 24 hours.
Then place the bowl in the refrigerator.
The snack is ready.

Storage

If you washed the vegetables well before sourdough, then when storing the container with the snack in a cool place, they will not spoil for a long time. Pickled tomatoes should always be stored at a low temperature.. To do this, place them in the cellar or refrigerator.

Culinary Application

In case guests suddenly appeared, you can always get a jar of pickled tomatoes and surprise with a simple but interesting dish.

Tomatoes prepared in this way can become both an independent snack and be part of any dishes.

There is a pickle recipe with the addition of pickled tomatoes.
Also, to taste, such tomatoes can be added to borscht.
Pickled tomatoes are a great addition to vegetable salads.

Conclusion

Pickled tomatoes are an excellent independent snack even on the festive table. Choose a convenient recipe for their preparation and delight your loved ones with delicious food. Don't be afraid to experiment with spices. Perhaps you will have your own unique sourdough recipe. Now you don’t have to worry about preserving the beneficial qualities of the vegetable, as fermentation will preserve them.

Now there are so many different delicacies on the shelves - it’s just that your eyes run wide! But, you see, sometimes the soul asks for something simple, folk. For example, pickled tomatoes. I love them to bits! My family and guests love them too. And today I want to tell you how I make pickled tomatoes for the winter in a saucepan, a bucket, and in jars.

Pickled tomatoes for the winter in jars like from a barrel

First, I will share a recipe on how to ferment tomatoes in jars like barrel ones. It is better to take strong vegetables of a small size, ideally - the “cream” variety. This is a cold salting in a three-liter jar under a nylon lid.

Ingredients for a 3 liter jar:

1.5-1.8 kg of tomatoes;
2 sheets of horseradish;
6 pcs. black currant leaves;
6 pcs. cherry leaves;
2 dill umbrellas;
6 pcs. black peppercorns;
2 pcs. bay leaf;
5-6 garlic cloves.

Brine for pickled tomatoes per 1 liter of water:

3 art. tablespoons of salt (65-70 g);
1 st. a spoonful of granulated sugar (optional).

Tip: it is better to make more brine, then you have to add more.

How we cook:

We wash the jars with soda. Scald plastic lids with boiling water.
At the bottom of the jars, lay out half of the washed spices: horseradish leaves, cherries, currants, dill umbrella. Add peppercorns, bay leaf, chopped garlic.
Pack in the washed tomatoes. Sprinkle the remaining spices on top, put the second umbrella of dill.
Dissolve salt in boiled cold water (optimally spring water). You can add sugar if you like. Pour the brine over the tomatoes, cover with a lid.
Put the jar in a bright place, placing it in a deep plate. They will start wandering. Add brine as needed.
After a day, close the lid tightly and rearrange it in a cool place - a cellar, on a balcony or in a refrigerator.

Tomatoes are fermented in a cold way without vinegar for about two months. Check from time to time by taking one for a test: reds will pickle faster, browns and greens a little later.

Note: tomato pickle is not only a good remedy for a hangover, but also an excellent additional ingredient when cooking borscht, pickle, cabbage soup, saltwort.

Red tomatoes pickled for the winter in a saucepan

Now I will tell you how to make pickled red tomatoes in a saucepan. This method is suitable for those who do not like to wait a long time.

Ingredients:

2.5 kg of red tomatoes;
10 pieces. cherry leaves;
10 pieces. black peppercorns;
80 g dill umbrellas;
6 pcs. bay leaf;
40 g basil sprigs (optional)
3 liters of water;
60 g salt.

How we cook:

Wash the pot thoroughly, rinse with boiling water.
We select strong ripe red tomatoes. We wash them, remove the ponytails.
Put washed dill umbrellas, basil, laurel and cherry leaves, peppercorns on the bottom of the pan. Then put in the tomatoes.
Pour salt into a separate saucepan, fill it with cold water, mix well with a spoon.
Pour the solution into a container with tomatoes, press down with a plate on top. Let ferment at room temperature.

After six days, pickled tomatoes in a saucepan are ready. We store them in the refrigerator.

Pickled tomatoes in a plastic bucket for the winter

As you already know, there are different pickled tomatoes for the winter: in a saucepan, a bucket, in jars. If you want to stock up in large quantities, it is very convenient to pickle tomatoes in a plastic bucket for the winter. The taste will turn out like a barrel.

Ingredients:

8 kg tomato;
10 pieces. dill umbrellas;
10 pieces. horseradish leaves;
20 pcs. black peppercorns;
10 pieces. allspice peas;
8-10 pcs. bay leaf;
1-2 pcs. hot pepper;
2 pcs. heads of garlic;
Currant leaves, cherries - to taste;
5 liters of water;
1 glass of salt;
0.5 cups of sugar.

How we cook:

We take a large bucket (12 l), wash it thoroughly, scald it with boiling water.
Prepare all the ingredients: wash the tomatoes, leaves, peel and cut the garlic, hot peppers.
Cover the bottom of the bucket with the first layer of leaves and spices. Then lay out the tomatoes. Next - again a layer of spices, tomatoes. And so we alternate to the very top.
We heat water in a separate bowl, dissolve sugar and salt in it. Pour the cooled brine over the tomatoes.
We cover with folded gauze, put a plate with a load on top. We keep at room conditions for about a month, then we take it out to the cold. We change gauze from time to time.

We serve tomatoes, pickled in a bucket for the winter, chilled.

Pickled tomatoes with mustard

When I want to pickle tomatoes for future use under an iron lid, I roll them up in jars for the winter with mustard. Such preservation is suitable for storage in an apartment.

Ingredients for a 3 liter jar:

1.8-2 kg tomato;
50 g of horseradish root;
1-2 pcs. dill umbrellas with stems;
1 PC. onion;
2-3 pcs. garlic cloves;
1 st. a spoonful of mustard powder;
1 PC. sour apple;
1 liter of water;
2 tbsp. spoons of salt;
1.5 st. spoons of sugar;
Cherry leaves, currant - to taste.

How we cook:

Wash jars with soda, sterilize over steam. Boil iron lids for 5 minutes.
We wash all vegetables, leaves, dill. We clean the garlic, cut the slices lengthwise into plates. Cut the peeled onion in half. We cut the apple into slices. Peel the horseradish root, cut into pieces. We cut off the stems of dill umbrellas.
At the bottom of the jar we put dill umbrellas, horseradish root, dill umbrellas, garlic. Next, fill with tomatoes. Fill empty spaces with apples and onions.
Boil water, add salt, sugar, currant leaves, cherries, dill stalks. Cook for five minutes, strain.
Pour the brine into a jar, cover with a lid, leave for 15 minutes.
Pour the brine back into the saucepan, boil again and pour over the tomatoes. Add mustard, roll up.
We roll the jar on the table, then turn it over, wrap it up. Pickled tomatoes for the winter in jars for storage in the apartment are ready.

Tip: you can ferment tomatoes with mustard in previous recipes - just add to the brine.

Green tomatoes sautéed with herbs and garlic

Tip: you can ferment tomatoes not only in slices, but also cut in half.

Ingredients:

2 kg of green tomatoes;
1-2 heads of garlic;
1 bunch of green celery;
1 bunch of parsley;
1 PC. chili pepper;
2 sheets of horseradish;
1 liter of water;
1 st. a spoonful of sugar;
1 st. a spoonful of salt;
1 teaspoon of dry mustard.

How we cook:

My tomatoes, cut off the top, cut into quarters or circles.
We wash the parsley and celery, finely chop.
My horseradish leaves, dill umbrellas. We clean the garlic, cut into pieces. Chili peppers are cleaned from the tail and seeds, cut into rings.
Put a sheet of horseradish, dill umbrellas on the bottom in a jar or pan. Then we lay the tomatoes in layers, sprinkle them with herbs, garlic and pepper rings.
Let's prepare the brine: dissolve salt, sugar, mustard in a liter of cold water. Stir until smooth and pour tomatoes with brine. Top with a sheet of horseradish - to protect against mold.
Close the lid, put on the balcony. Check from time to time to see if the brine needs to be added. To do this, each time we prepare a fresh portion.
After at least 7-10 days, the tomatoes will reach readiness. The thicker the pieces, the longer they ferment.

Pickled tomatoes with cabbage

I want to tell you about another interesting option - how to pickle tomatoes stuffed with cabbage. This is an old Ukrainian recipe, my grandmother loves it very much.

Ingredients:

3 kg of tomatoes;
1.5 kg of white cabbage;
1 PC. large carrots;
1 head of garlic;
10-12 pcs. peppercorns.

How we cook:

For washed tomatoes (ideally - the "cream" variety), cut off the lid, scoop out the insides with a spoon - into a separate bowl.
We chop the cabbage, as for borscht. Three carrots on a grater. Stir, add minced garlic. Salt, pepper, lightly crush with your hands.
Tightly stuff the tomatoes with cabbage-carrot filling.
Pour peppercorns into the bottom of a clean saucepan and lay the tomatoes with the filling up, in several layers. In the free places between them we lay out the tomato "insides".
Prepare the brine: mix cold water with sugar and salt. Pour the tomatoes, cover with a plate, put the load. Let them stand in the room for a day, and then we will transfer them to the balcony or put them in the refrigerator.
After 4-5 days, delicious fragrant tomatoes are ready.

I suggest you watch another very interesting video recipe on how to ferment tomatoes at home.

Here they are - tomatoes for the winter, pickled in a saucepan, a bucket, and in jars. Do not be ashamed to serve on the table, fly away with a bang. A great appetizer for any meal. Pick it up, you won't regret it. Enjoy your meal!

Fermentation is one of the oldest methods of food preparation. A few centuries ago, people did not know what refrigerators and greenhouses were. Therefore, they had to stock up on food for the whole year since the summer. In Rus', everything was fermented - cabbage, apples, watermelons, beets, cucumbers, tomatoes. The cellars were filled with barrels of delicious and healthy homemade delicacies. If you want to touch the traditions and please your loved ones with a savory snack, master the recipe for pickled tomatoes.

Medium difficulty

Fermentation is a biochemical method of preservation. The process is based on fermentation, during which carbohydrates are converted into lactic acid. It is this substance that gives the blanks a specific aroma and piquant sourness. But most importantly, lactic acid is a powerful natural preservative that blocks the reproduction of harmful microflora.

8 cooking rules

Pickling is one of the oldest methods of harvesting vegetables. But unfortunately, over the years, fewer housewives resort to it. If you want to please your loved ones with a traditional Russian snack, eight recommendations on how to cook pickled tomatoes at home will come in handy.

Choose quality tomatoes. They should be dense, fleshy, without dark spots and mechanical damage. For fermentation, it is better to choose slightly unripe fruits.
Protect fruits from cracking. To prevent the peel from bursting, pierce each vegetable with a toothpick. And it will also help the fruits to be salted better.
Choose a capacity. If you can't use a barrel, replace it with glass jars. If large volumes of product are needed, use enameled pots and buckets.
Prepare your container carefully. A jar, bucket or pan should be washed with soda and poured over with boiling water. Wipe the container dry before adding vegetables.
Don't skimp on the brine. The liquid should completely cover the vegetables.
Protect the product from mold. You can cover the container with a cloth dipped in vodka, or put an aspen rod, peeled of bark, into the brine.
Curing temperature. The appetizer should be cooked at a temperature not exceeding 25°C. Otherwise, pathogenic microflora will begin to form in the brine.
Observe storage conditions. Pickled tomatoes should be stored at 0-5°C. Under such conditions, the product can stand for up to eight months.

You have the right to experiment with a set of spices and spices, removing some components and adding others. But with regard to salt and sugar, you must strictly adhere to the recipe.

Pickled Tomato Recipes for Every Taste

In Rus', housewives fermented tomatoes in huge barrels so that there would be enough snacks for the whole winter. Now, when the vast majority of people live in cramped city apartments, the task has become somewhat more complicated. Where to get a barrel? Where to store it? Resourceful housewives did not find anything better than sour tomatoes in jars, buckets and pots.

With garlic and herbs

Peculiarities. Spicy lovers will love the recipe for pickled tomatoes with garlic, horseradish and herbs. Bright fresh taste of products will remind you of summer. And hot spices will help the body survive in the fight against colds.

You will need:

4 kg of tomatoes;
horseradish root (about 10 cm);
two heads of garlic;
bunch of parsley;
dill umbrellas (five for each jar);
salt (70 g per liter of water);
currant and cherry leaves at your discretion.

Cooking

Wash and dry tomatoes. Do the same with greens and berry leaves.
Peel the garlic. If the teeth are too large, cut them in half.
Peel the horseradish and cut into small plates.
Place berry leaves, garlic, horseradish and dill on the bottom of the jars.
Place tomatoes on top, layering them with leaves and garlic. Lay them tightly, but try not to press down.
Depending on the density of the tomatoes, you will need 2-3 liters of brine. Dissolve the salt in warm water. Strain the liquid through several layers of cheesecloth.
Fill jars to the top with brine. Cover the containers with lids, but not tightly.
Put in a warm place. If after one or two days the liquid in the container ferments, then the fermentation process has begun. Leave the tomatoes for another five days.
Move the jars to the refrigerator or any other cold place. Ripe tomatoes will be ready in two weeks, and green ones in a month.

Tomatoes pickled in jars for the winter are prepared without seaming and without sterilization. Close the finished product tightly with a nylon or metal lid. At the right temperature, the workpiece will stand for a long time, and its taste will only improve over time.

with mustard

Peculiarities. Tomato itself has a bright and rich taste. But even such a fragrant vegetable always wants to give some new shades. Sour tomatoes with mustard for the winter in jars is an original snack with a very unusual taste. The extra spiciness ensures better product preservation.

You will need:

3.5 kg of tomatoes;
three cloves of garlic;
10 g of grated horseradish;
liter of water;
60 g of salt;
30 g of mustard powder;
20 g honey;
two umbrellas of dill;
two bay leaves;
carnation inflorescence;
ten grains of coriander;
eight peas of black pepper;
five peas of allspice.

Cooking

Put spices, garlic, dill and horseradish in a jar at the bottom.
Pack in the tomatoes as tightly as possible.
Dilute half the mustard, honey and salt with water. Pour marinade over tomatoes.
Place gauze or cotton napkin on the container, and sprinkle the remaining mustard on top.
Leave the workpiece at room temperature for ten days.
Seal the jar with a lid and place in the refrigerator. The product will be ready in a couple of weeks.

If you are worried about the safety of the product, add aspirin. One tablet is enough for a liter jar. The drug will not only kill germs, but also help keep the tomatoes elastic.

in a bucket

Peculiarities. In the old days it was customary to ferment vegetables in large barrels. Unfortunately, in city apartments there are neither barrels nor conditions for their storage. Therefore, if you want to prepare a product in large volumes, use an enameled bucket with a volume of 12 liters. To taste, the appetizer will be as fragrant as a barrel.

You will need:

8 kg of tomatoes;
5 liters of water;
a glass of salt;
half a glass of sugar;
two heads of garlic;
ten umbrellas of dill;
five sweet peppers;
three bulbs;
20 peas of black and allspice;
ten bay leaves;
ten horseradish leaves.

Cooking

Cut the onion into half rings, and the sweet pepper into large strips.
At the bottom of the bucket, lay a layer of leaves, spices, onions and peppers. Top with tomatoes. Alternate layers until you fill the bucket.
Dissolve dry ingredients in water. Pour the brine over the tomatoes.
Cover the bucket with clean cheesecloth and a large plate on top. Put oppression, in the role of which a bottle of water can act. Change gauze periodically.
Put the bucket in a cold place. When the brine acquires a pleasant sour taste, you can start tasting.

Always place large and unripe tomatoes at the bottom of the bucket. That way they will dry out better.

stuffed

Peculiarities. Stuffed tomatoes are the best option for snacks. The products are well saturated with each other's tastes, and the brine will give them softness and additional piquancy.

You will need:

5 large tomatoes;
two bell peppers;
three cloves of garlic;
bunch of parsley;
15 g of salt;
50 g of sugar;
40 ml of vinegar;
0.5 l of water.

Cooking

Make cross cuts in each tomato.
Finely chop the pepper with herbs and garlic or chop in a blender. Stuff the fruits.
Mix water with bulk ingredients and boil.
Put the stuffed tomatoes in a bowl, cover with a plate and put oppression. Leave for two days at room temperature.
Move the tomatoes to the refrigerator. In a day, the dish will be ready. This product will keep for a week.

Methods for harvesting green fruits

It happens that due to the vagaries of nature, the harvest is in jeopardy. An unexpected cold snap can cause tomatoes to simply refuse to ripen. But do not waste the harvest! You can collect unripe fruits and wait until they reach home. And you can cook pickled green tomatoes for the winter.

Hot

Peculiarities. The main disadvantage of pickled green tomatoes is the cooking time. As a rule, you need to wait at least a week to enjoy a savory snack. For such impatient gourmets, a recipe for instant pickled tomatoes has been invented. The only drawback of such an appetizer is that it can be stored for no more than seven days.

You will need:

3 kg of tomatoes;
a bunch of celery;
a head of garlic;
two tablespoons of dill seeds;
the same amount of salt;
the same amount of sugar.

Cooking

Wash the tomatoes, remove the stalk, and also cut out the place where the fruit attaches to the stalk. This is one of the main conditions for rapid fermentation.
Place fruits, garlic cloves, chopped celery and dill in a jar.
Boil water, add dry ingredients. Continue heating the liquid until the crystals dissolve.
Pour the brine into a jar, cover the container with a plate and leave in a warm place for three days.
During this time, the brine should become cloudy and ferment. Try it. If the liquid has acquired a pleasant sour taste, close the jar with a nylon lid and refrigerate.
After one or two days, the snack will be ready.

So that when in contact with boiling water, the vegetables do not spread and become even more fragrant, it is necessary to “fill up” the hole that was formed when the cutting was cut. You can do this with a small piece of garlic.

Cold

Peculiarities. Salting tomatoes in a cold way helps to preserve the structure and benefits of the fruit as much as possible. But it will take at least three weeks to wait for the product to be ready. Pickled tomatoes in a saucepan will be saturated with the aroma of spices and get rid of specific bitterness.

You will need:

5 kg of tomatoes;
250 g sugar;
50 ml of vinegar;
a bunch of greens (dill, parsley, tarragon);
ten currant leaves;
ten cherry leaves;
a head of garlic;
salt (70 g per liter of water).

Cooking

Place half of the berry leaves and spices on the bottom of the pan.
Place the tomatoes in the container. If you like whole tomatoes, make a small cross cut in them. You can also ferment the fruits in halves or pieces.
Cover the workpiece with the remaining leaves.
Dissolve salt and sugar in water. Strain the liquid and add vinegar.
Fill the workpiece with brine and put it under pressure in a cold place. After three weeks, you can start tasting.

Dry

Peculiarities. The dry method does not involve the use of brine. In the process of ripening, the tomatoes themselves will begin to secrete juice, in which they will be salted. The taste of the product is as natural as possible and very spicy.

You will need:

4 kg of tomatoes;
six cloves of garlic;
four cherry leaves;
four sheets of horseradish;
six leaves of cabbage;
60 g sugar;
20 g salt.

Cooking

Wash the tomatoes and remove the stem. Prick each fruit with a toothpick or fork.
Dip the cabbage leaves in boiling water for five minutes to soften them.
Put the tomatoes in a bucket, layering them with spices and berry leaves. Sprinkle foods with salt and sugar.
Top with cabbage.
Put the tomatoes under oppression in a cold place for a day.
If the fruits let out juice, again put them under oppression and leave for two to three weeks.
If there is no juice, you will have to add a brine prepared at the rate of 70 g of salt per liter of water.

Green tomatoes contain a poisonous substance, corned beef, which is neutralized during fermentation. If you still fear for the safety of loved ones, pre-soak the fruits in salt water for seven to eight hours.

In ancient times, people sincerely believed in signs that permeated all areas of life, including cooking. So, you only need to pickle vegetables in a good mood, otherwise the appetizer will turn out bitter. And you can’t ferment vegetables on a full moon. Blanks made during this period will be too soft and will quickly deteriorate. If you want pickled tomatoes for the winter to turn out delicious, follow the recipe and follow folk wisdom.