How to salt tomatoes in 3 liter jars. Salted tomatoes for the winter in jars

Harvesting tomatoes for the winter has a huge number of cooking options. The most popular of them, oddly enough, are not particularly difficult. Experienced housewives know how to salt tomatoes for the winter in jars - simple recipes include a minimum of products: vegetables, water, salt and spices.

Cold pickling without vinegar

To preserve the maximum amount of vitamins and minerals in tomatoes, they should be salted without using vinegar. No matter how diverse the recipes for this method of salting, they are united by one thing: storage conditions. The appetizer will only be suitable for consumption 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 pc.;
• dill inflorescences - 5 pcs.

Preparation:

We put water on the fire. After boiling, dissolve the salt in it. We return to the stove and let it boil again. Remove from the hob and cool the brine to room temperature. We send the peeled garlic, prepared sweet and hot peppers (without the stem and seeds) to a blender and grind into a gruel.
Fill the jars disinfected in a microwave oven with vegetables. We alternate the layers with dressing and fill the containers with marinade. We close the pickles with a capron lid and put them in the refrigerator. After a couple of weeks, the snack can be put on the table.

Green tomatoes

Green tomatoes, richer in taste and dense in consistency, can also be salted without vinegar.

Ingredients:

• unripe tomatoes - 0.4 kg;
• water - 0.4 l;
• salt - 15 g;
• currant (preferably black) - 4 leaves;
• dill - a couple of inflorescences;
• garlic - 5 shares;
• horseradish - 2 medium or 1 large leaf;
• allspice - 2 peas.

Preparation:

We ignite glass jars over steam. Grind the garlic cloves and horseradish leaves with a knife. We place part of the seasoning in the bottom of the container and sprinkle each layer of green fruits with it. Salt water at room temperature and fill the contents of the jars with marinade. We close it with a polyethylene lid. We place the jars in a cool place, such as a cellar. Within a month, we open the container twice to provide fresh air to the snack. After 4 weeks, the pickles are ready for tasting.

The classic recipe for 1 liter salted tomatoes

Knowing the classic version with a dosage per 1 liter of product yield, you can experiment with both the volume and the ingredients of a tomato winter 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:

We send washed and peeled garlic and horseradish roots, peppercorns and bay leaves to the bottom of a sterilized jar. We fill the container with vegetables, close the top with dill umbrellas. Boil filtered water in a saucepan and pour in the tomatoes. We seal everything with a plastic lid for 20 minutes. After a third of an hour, put the liquid on the fire again, stir the 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 put containers upside down and cover with heat (blanket, bedspread, terry towels, etc.) for a day. The readiness period is 3-4 weeks.

In order for the appetizer to have a presentation when served on the table, vegetables should not be tamped when filling the can. In cramped conditions, 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.

The hot way to pickle tomatoes with vinegar

This option for cooking tomatoes with 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 using garlic cloves, dill inflorescences and foliage from garden trees. The recipe is based on the calculation of products for a three-liter dish.

Ingredients:

• tomatoes - 11-16 pcs. (depending on the 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 plant inflorescences. We heat the glass in the microwave. First, pour pepper into a glass container, then coriander, garlic cloves and lavrushka. We fill the jar with tomatoes. Pour boiling water over and leave the food to warm up for half an hour. After this time, drain the marinade, salt and dilute the prescribed amount of sugar in it. Bring the temperature back to 100 degrees.
Add cherry, currant and horseradish leaves, dill umbrellas to the jars. Fill everything with brine, on top - a spoonful of vinegar. We close the cans with tin lids, turn over and cover with a blanket for 10 hours.

Salted tomatoes as barrels

The special taste of cask salted tomatoes can also be reproduced in urban settings. To do this, you do not need a large oak barrel; a bucket made of food-grade plastic will act as its analogue. 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 wash all products thoroughly, clean the horseradish roots. At the bottom we form an "air cushion": lay out half of the spices. Shrub and mint leaves, horseradish; sliced ​​garlic lobes of its arrows; dill umbrellas and basil greens will preserve the salable appearance 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, lay out the remaining components of our "pillow" on top, as well as a burning pod.

To prepare the marinade, salt the boiling water and add granulated sugar, bay leaves and peppercorns, mustard seeds and coriander. As soon as the brine boils, fill the tomatoes completely. The process of immersing vegetables in water should be gradual, otherwise the skin will crack. Anyone leaving the marinade should be in the bucket. As soon as the brine seeps to the very bottom and covers the spices that are at the top, you can proceed to the final stage of salting.

Instead of a lid, we use a plate of slightly smaller diameter, on which we set 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.

We remove the load, remove the plate and close the bucket with a tight lid. Store such a snack either in the refrigerator or in the cellar. Completely salting will be ready in a month, you can eat it until next fall.

Marinade actively penetrates into the fetus during the first two weeks. Then the process slows down and finally comes to naught after three months. This means that vegetables are lightly salted and ready to eat within a couple of weeks after rolling. They gain salt until about December and then retain their flavor unchanged for the entire remaining shelf life.

Salting in halves

If the harvest is successful in size, the pickling process comes to a standstill: the fruits do not pass through the neck of the jar. In this case, the recipe for salting tomatoes in halves always helps.

With sunflower oil

A simple and quick recipe includes, in addition to the usual ingredients, vegetable oil. It makes the appetizer more delicate in taste. The number 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 branches;
• bay leaf - 1 pc .;
• black pepper - 2 peas;
• citric acid - 1 tsp;
• vegetable oil - 1 tablespoon;
• bitter pepper - 1 pc.

Preparation:

We wash the food, peel the pepper and garlic. Cut large tomatoes in half. We fill a clean container with vegetables, put parsley and garlic cubes there. For the marinade, add bay leaf and peppercorns to boiling water, salt and dissolve granulated sugar and citric acid. We fill the jars with the solution, leave the vegetables to soak and warm up for 30 minutes. Then we drain the marinade, the second time we bring its temperature to 100 degrees on fire and pour into the pickles. Gently overturn a spoonful of vegetable oil on top. Roll up with tin lids, wrap in heat for 10 hours and put it in a cold place for storage.

With mustard

The increased number of mustard seeds in comparison with the usual proportions can radically change the taste of a familiar product. Pickles are sweet and sour with a sharp, 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 branches;
• hot pepper - ½ pc.

Preparation:

We 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 with the pulp down, and dill on top.

Cooking the marinade. Dilute bulk products in boiling water, then add pepper. Fill the halves with brine for half an hour. For re-boiling, drain the marinade using a nylon lid with a spout and special holes. Bring the marinade to the boil over the fire and immediately pour warm tomatoes into it.

We close with lids using a seaming machine. Turn it upside down, cover it with a blanket for half a day. After complete cooling, we store at a temperature not exceeding 10 degrees.

With celery

Not the most common recipe for halves with celery surprises not only with a piquant taste, but also with an unusual look. To prevent the appetizer from turning into a mushy mass, the choice should be stopped on fleshy specimens with medium-density skin. This will allow the products to retain their appetizing appearance after cooking.

Ingredients:

• tomatoes - 1200 g;
• green celery - 2 branches;
• black pepper - 3 peas;
• dill inflorescences - 2 pcs.;
• cilantro - 3 branches;
• garlic - 6 cloves;
• salt - 30 g;
• sugar - 25 g;
• citric acid - 1 tsp

Preparation:

We blanch most of the clean, halved tomatoes and send them into a glass container, where the 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. We make the dressing homogeneous with 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 the lid.

Here you can use threaded caps or work with a seamer. 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 rapidly into the fruit, iodine changes the normal rate of fermentation. As a result, you can get soft, moldy fruits of an indefinite shape - in the event that during the first three weeks the can simply does not explode.

1. For canning, you should choose flawless fruits of approximately the same size and variety. Harvested on a warm sunny day are preferred.
2. Before salting, glass containers are disinfected over steam, in an oven or in a microwave oven for half an hour. Tin lids are sterilized in boiling water.
3. Almost all varieties of tomatoes are suitable for harvesting in the winter. Red, yellow, brown, unripe green fruits look great on the table as a whole and cut. If the vegetable is not soft enough, it can be blanched.
4. The minimum of products that you need to stock up before pickling, except for tomatoes, are garlic, horseradish roots, dill inflorescences and, of course, sugar, salt and vinegar.
5. With any 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 salt tomatoes for the winter in jars is not difficult. Simple recipes and affordable products allow you to harvest the fruits in the shortest possible time. The main thing is not to forget three rules.

1. Dishes, vegetables and spices must be perfectly clean.
2. Do not experiment with new recipes on all available crops.
3. Do not serve food from jars with a swollen lid, foam or mold inside.

Any treat should strengthen the health of loved ones, please with an appetizing look and surprise with a variety of flavors.

Almost every one of us remembers the taste of grandmother's salted in a barrel. Their presence on the festive table has already become a tradition. And, besides, it is not so often in winter that it falls to feast on high-quality fresh tomatoes.

We have to resort to various methods of procurement of this useful. And since salting tomatoes in a barrel is not available to everyone in our time, experienced hostesses are advised to stock up on salted tomatoes preserved for the winter in jars.

Despite the fact that in the modern world you can buy absolutely everything, preserves prepared with your own hands are much more valuable than purchased ones. So, let's look at the most popular salting recipes.

The fastest way

Summer is vegetable season. But what I wanted so much in winter has already become boring in the summer. Fresh ones are no exception, salads with their participation no longer suit even avid supporters of proper nutrition and diets.

Often you want to diversify the menu. To this end, experienced hostesses have come up with a simple and quick recipe for how to salt in jars for the winter. The highlight of this method is that you can feast on lightly salted tomatoes already 3 days after harvesting and thereby add a new taste to summer dishes.

For the fastest cooking of pickled tomatoes, you should stock up on the following ingredients:

• - 2 kg;
• sugar - 10 tbsp. l .;
• - 1 head;
• salt - 5 tbsp. l .;
• pod;
• water - 5 l.;
• greens (, horseradish leaves).

Step-by-step instruction

To implement this method of pickling, you should first select high-quality tomatoes. should be fresh and firm, as wrinkled or soft ones can eventually turn into a slurry in a tomato shell. The most suitable type is cream.

It is advisable to pick tomatoes of approximately the same size, ripeness and variety. must be thoroughly washed and dried.
In parallel with vegetables, jars should be prepared. Wash the container and sterilize it. Then we put the bottom of the cans with herbs and cut pepper. After that, lay out - you can cut them if you wish, so it will fit more. Put another ball of greenery on top and.
It remains to pour the folded ingredients with brine. It is prepared as follows: salt and sugar must be diluted in 5 liters of water. Boil the mixture for 5 minutes and pour it over.

Important! A very important point: tomatoes should only be poured with hot brine.

The final touch: close the filled container with lids and leave for a day in a room with a temperature of +20 ° C, and then take it to or refrigerate. You can eat lightly salted tomatoes after 3 days.
If desired, you can reduce or increase the proportions of the ingredients. You can diversify the taste using various spices.

Classic recipe

The relevance of the classic recipe for salted for the winter in jars has only increased over the years. After all, high-quality pickles are always a godsend for gourmets.

What is needed

To implement this method of cooking sauerkraut, you should arm yourself with the following ingredients:

• tomatoes (about 2-3 kg);
• 1 tbsp. l. 1% vinegar;
• 2 tbsp. l. salt;
• 2-4 st. l. sugar (depending on your taste preference);
• cherry, horseradish, currant leaves;
• , if desired -;
• black peppercorns;
• water.

Cooking instructions

Thoroughly washed components must be folded in prudently sterilized jars one by one. First, lay out the herbs, peppers and leaves. Place vegetables on the greens. Then again a layer of greenery.
All this must be poured with boiling water and let it brew for 5 minutes. After that, carefully drain the water from the jars, without shaking the contents strongly.

Put the drained liquid on fire, dilute sugar and salt in it and boil again. Pour the vegetables a second time with the resulting mixture. As a result, add vinegar and roll up.
The rolled product must be wrapped, turned upside down and allowed to cool to room temperature. After that, place in a cool place and wait for a suitable occasion to eat.

The original recipe (salted in sugar)

If you are worried about how to pickle tomatoes for the winter in jars to achieve a unique exotic taste, we advise you to use the wayward recipe for pickling sauerkraut tomatoes in sugar. As a result, you will delight your family and guests with an extraordinary delicacy.

Grocery list

As for any other recipe for making lightly salted tomatoes for the winter, the first ingredient is tomatoes - 10 kg. The second most important is not salt, but sugar - 3 kg.

The list of products also includes: tomato puree - 4 kg, currant leaves - 200 g, black pepper - 10 g, salt - 3 tbsp. l. For an amateur, you can use 5 g of cinnamon and cloves.

Preparation

We put the washed and sorted by size and level of ripeness in a container, the bottom of which is covered with greens and. Sprinkle sugar over each layer of tomatoes. At the top of the jar, leave approximately 20 cm free.

After that, we prepare tomato puree from carefully selected overripe vegetables (we pass them through a meat grinder). Add the remaining sugar and salt to the puree. Pour jars of tomatoes with the resulting mixture. It remains to roll up this yummy tightly.

The process and recipes for pickling tomatoes are very simple.

There are countless options for salting.

This article has selected the best recipes for pickling tomatoes for the winter.

From a quick recipe to the most exotic tomato flavor with added cinnamon and sugar.

There are many ways to pickle tomatoes for the winter in jars. In Russia, salted tomatoes are already a traditional dish on the table.

Any holiday is not complete without pickled homemade tomatoes. Of course, you can buy a ready-made can of tomatoes in stores, but homemade ones are always tastier.

The easiest way is to pickle tomatoes in jars, not barrels. Barrels are not always on hand and they take a lot of time and effort. Moreover, the taste of tomatoes pickled in jars is much richer.

Our grandmothers have always had the most irreplaceable delicious tomatoes and their recipes have survived, consider them.

At the end of the article, you will find a bonus - life hacks for the hostess when pickling tomatoes.

Recipes for pickling tomatoes in jars

A quick way to pickle

Not always every housewife has time for the long and energy-consuming process of cooking tomatoes for the winter. Then experienced housewives pickle tomatoes in the simplest and fastest way. The advantage of this method is that you will taste salted tomatoes 3 days after harvesting.

We need:

• 5 liters of water;
• 2 kg of tomatoes;
• 10 tablespoons of sugar;
• Head of garlic;
• 5 tablespoons of salt;
• Bitter pepper;
• Any greens of your choice.

You can also add spices if you wish.

How to cook

To make the process truly quick and easy, we need tomatoes of the same size and variety. Each tomato must be whole and firm. Soft tomatoes will turn the pickling into porridge.

Naturally, the first step is to rinse the tomatoes and dry them.

The next step is to prepare the brine. Put 5 liters of water with sugar and salt on the gas and boil for about 5 minutes.

At this time, prepare the container. We wash and disinfect the jars. First, put green tea, garlic and hot pepper. We spread the tomatoes and put another layer of greenfinch, garlic and pepper on top. Pour boiled water with sugar and salt into a jar.

It is important to know: only pour tomatoes with hot water.

We complete the cooking process: we close the jar with a lid and send them to the place designated by you - this can be a cellar, an attic or a refrigerator. The main thing is that the temperature is not less and not more than 20 degrees.

You can taste ready-made tomatoes in 3 days.

Classic recipe

No matter how many cooking methods there are, the most delicious is the classic. Or the simplest.

We need:

• 2-3 kg of tomatoes;
• Water;
• A tablespoon of vinegar 1%;
• 2 tablespoons of salt;
• 3 tablespoons of sugar (your choice)
• Any greens to taste;
• Leaves: cherry, horseradish.
• Head of garlic;
• Black pepper (peas).

How to cook

Lay the washed tomatoes on top of the herbs and garlic at the bottom. After the tomatoes, top with herbs, garlic, leaves and pepper.

Pour the prepared boiling water into a jar and wait for about 5 minutes, then carefully drain.

Pour the water into a saucepan, add sugar, salt and boil again for 5 minutes. Pour the prepared hot liquid into the tomatoes, add vinegar and roll up the lids.

The old method is to wrap the jars in towels and turn them upside down, placing the jars on the floor with their lids down.

Cold method without vinegar

We need:

• 2 kg of brown tomatoes;
• 1.5 liters of water;
• Head of garlic;
• Hot pepper;
• Bay leaf;
• Celery;
• 4 tablespoons of salt;
• Pepper (pea).

How to cook

We wash all prepared vegetables.

Chop the celery finely. We drive through the garlic press - garlic.

Cut the hot pepper into small pieces like tomatoes.

We cut the tomatoes, but not completely.

Fill each tomato with a filling of pepper, garlic and celery.

Fill the tomatoes with cooled water, which must be boiled in advance with salt, sugar and bay leaves. We remove the drenched bowl of tomatoes for 3 days in a warm place and wait.

After 3 days, transfer the tomatoes to the refrigerator. Remove hot peppers and eat.

Recipe for cherry tomatoes with garlic and vinegar

The advantage of this recipe is in its appearance, in addition to its pleasant taste and aroma. It is not always nice to serve large tomatoes, sometimes you want to decorate the table with miniature cherry tomatoes. No one can resist their special aroma and taste.

We need:

• 700 g cherry;
• Bulgarian pepper;
• Any greens;
• Garlic - 3 forelocks;
• Pepper (pea);
• Bay leaf - quantity to taste.

For the marinade:

• 1 liter of water;
• Vinegar - 20 ml 9%;
• 2 tablespoons of sugar;
• 2 tablespoons of salt.

How to cook

Let's prepare a jar - wash and sterilize. We put greens, garlic and peppercorns on the bottom of the container.

We spread the cherry, starting from large sizes, to the bottom. Periodically add lavrushka and bell pepper.

Fill the jar with marinade and vinegar, roll up and turn over.

The salting process will take several weeks, but the taste will be amazing.

Pickling green tomatoes

We need:

• Green tomatoes;
• Dill;
• Celery;
• Horseradish;
• Tarhun;
• Cherry leaves;
• Head of garlic;
• Salt;
• Coriander seeds;
• Mustard seeds;
• Peppercorns;
• Bay leaf.

How to cook

We take a plastic bucket with a lid. Cover the bottom with celery, dill, horseradish, a sprig of tarragon, 5-6 pieces of bay leaves, cherry leaves, a few cloves of garlic. Add 1 tablespoon of coriander seeds, 1 tablespoon of mustard seeds, a little peppercorns.

Then we put the tomatoes, larger ones from below, smaller ones from above. Put bay leaves, celery, horseradish, garlic on top. Spices on request. Top layer of small tomatoes.

Brine preparation

Fill 5 liters of water with 17 tablespoons of salt, stir until dissolved in cold water. Fill the tomatoes with cold brine. We put oppression and weight at 3-5 kg.

The salting process takes about 2 weeks. Storage in a warm room.

Sweet tomatoes in jars

Do you want variety and something exotic? This recipe will suit your taste.

We need:

• 10 kg of tomatoes;
• 3 kg of sugar;
• 4 kg of tomato puree;
• 200 g of currant leaves;
• 3 - 4 tbsp. tablespoons of salt;
• Peppercorns;
• Cinnamon and cloves to taste.

How to cook

Here, the difference from all recipes will be a large amount of sugar.

Everything is initially prepared according to the classics: we put the tomatoes in size, before filling the bottom with herbs and spices. Cover each layer of tomatoes with sugar.

In a blender or meat grinder, puree soft tomatoes with sugar and salt. Pour the mixture over the tomatoes in the jar.

Unusual cinnamon recipe

We need

For the marinade

• Almost 1 liter of water;
• 2 tablespoons of salt.

How to cook

Prepare a 3 liter jar, place the tomatoes. Pour boiling water over for 15 minutes. Boil water for another 5 minutes with spices: cinnamon, salt and bay leaf.

Pour in liquid, roll up, turn over. Wait for cooling and readiness.

Salted tomatoes in their own juice

We need:

• 10 kg of tomatoes;
• Currant leaves about 45 pieces;
• A pound of salt.

How to cook

Wash tomatoes, peel off excess. Wash the currant leaves. We put in several layers: leaves - tomatoes - salt to the top of the jar.

Spur the tomatoes in a meat grinder and pour over the tomatoes. Roll up the lids and wait about a week. Store at 20 degrees. After fermentation, refrigerate.

Tomatoes with cloves

We need:

• 1.5 kg of tomatoes;
• Any greens;
• 5 black peppercorns;
• 3 carnation buds;
• Cherry or currant leaves;
• Mustard seeds;
• Hot pepper;
• 3 heads of garlic.

• Water about 2 liters;
• Bay leaves;
• 4 tablespoons of salt;
• A teaspoon of sugar.

How to cook

Here you need tomatoes with thick skin, preferably plum-shaped.

Wash everything, clean it from excess.

Prepare cleaned and washed cans in advance.

Put spices, tomatoes in layers, insert peppers between fruits. Top with herbs and mustard seeds.

Boil the brine with salt, sugar and lavrushka. Cool and pour over the jars.

Salting process: about 3 weeks.

Bonus: life hacks for the hostess when salting

1. The advice of every experienced housewife is that before cooking tomatoes, they should be pierced with a toothpick at the stalk. Thus, they do not burst under boiling water.
2. The most ideal tomato shape is plum. They have a dense skin and do not burst when salted.
3. Ripe tomatoes are more difficult to cook with as they can easily turn into mashed potatoes due to their softness. You need to be careful with them.
4. Pink tomatoes are well suited for salting, they are very docile when salted. They also behave well when cooking - green tomatoes.
5. Experienced housewives advise pickling tomatoes in small dishes, such as jars from a liter to 10.
6. Advice on how easy it is to calculate the amount of water for tomatoes: a liter jar holds a pound of tomatoes and half a liter of water, which means that a three-liter jar needs 1.5 kilograms of tomatoes and 1.5 liters of water. Everywhere there are small errors, they can be determined using the size of the tomato.
7. The difference between pickling tomatoes and cucumbers is that in tomatoes the fermentation process takes less time due to the content in the tomato - solanine. At a temperature of 20 gr. fermentation lasts about 2 weeks.

Salting tomatoes for the winter in jars Is one of the best ways to prepare vegetables. Due to the content of lactic acid and salt, the rolls can be stored for several years and retain their excellent taste.

Recipe for pickling tomatoes in jars for the winter

Required products:

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

To prepare the brine:

Salt - about three glasses
- 10 liters of water

Cooking features:

Prepare the brine: dilute kitchen salt in a little hot water, combine with cool water. After settling, strain it through a thick cloth. Select pink, identical tomatoes for pickling. Wash them well in a basin, changing the water several times. Tear off the stalks. 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 fermented milk fermentation to take place. 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 sterilely seal the caps and transfer to a cool place.

Consider and.

Salting tomatoes for the winter in jars - sweet

You will need:

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

Cooking features:

Chop the apples into slices, put them in the container prepared earlier. You can also add a handful of black currants, blackberries and grapes for a spicy and very interesting taste. Put the tomatoes in a thick layer in containers. Add 4 pieces of peppercorns. Fill each container with water. Pour the water into a saucepan, boil. Pour boiling water over the jars again, leave for a couple of minutes. Drain the liquid, prepare the marinade. Add sugar, peppercorns, bay leaf to the water, salt. Boil the marinade, pour into containers, cover with prepared steamed lids. Roll up the container and turn the seams upside down.

You will like it 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 peppers - a few small pieces

For brine:

Salt - 400 g
- 8 liters of water

How to prepare:

Prepare the brine in advance: dissolve table salt in water, let it stand for a while, drain. Prepare some 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 the large teeth in half. Peel the horseradish root, rinse, chop into slices. Rinse the peppers and herbs. Spread the tomatoes in a dense layer, layering them 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 the moldy foam from the surface, add more clean brine. Close with simple lids, transfer to the cellar. If you want a sharp piece, add more horseradish.

Consider and.

Salting tomatoes in jars for the winter simple

You will need:

Bitter pepper - a few small fruits
- 30 g garlic
- 145 g of dill greens
- tomatoes - 10 kg
- bell peppers - 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 lids with jars in advance. Select ripe tomatoes, rinse, pluck the stalks. Peel off the garlic and wash it. Rinse the bell pepper, halve it, cut out the seed portion. Chop into long slices. Rinse fresh dill in a basin. Arrange the tomatoes in a container, layer with herbs, pepper slices and garlic cloves. Pour the brine on top, transfer to a warm place for ten days. After the end of lactic fermentation, remove any mold and foam from the surface. Top up with new brine, cover with lids, transfer to the heating, seal tightly.

Review and pickling tomatoes for the winter in cans video... You will learn a lot of useful information from it.

Cinnamon recipe

Ingredients:

1.5 teaspoons of cinnamon
- 5 g bay leaves
- 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 strong and red tomatoes. Rinse them, cut off the stalks. Place in a dense layer in jars. But it's not worth accepting. Add cinnamon and lavrushka to each container, distribute the amount of tomatoes evenly. Fill with 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 brine:

Small table salt - 0.25 kg
- five liters of water

How to prepare:

Make a pickle. After settling, strain it. Select green tomatoes, rinse them. Cut off the stalks. You can also cut them off gently. Rinse the herbs. Dip the tomatoes in small batches in boiling water, spend two minutes. blanching. Cool them quickly under a stream of cold water. If you exclude heat treatment, then the vegetables are harsh. Put the fruits in a clean container in a dense layer. Transfer with fresh herbs. Pour sugar into each container. Top up with brine, leave for a week in a warm room to ferment. Be sure to pour in fresh brine. After capping with nylon caps, transfer to a cool place.

Try also

Recipe with tomato paste

Ingredients:

Tomato weight - 10 kg
- currant leaves - 40 pieces
- red tomatoes - 10 kg

How to cook:

Wash the good, ripe tomatoes, tear off the stems. Rinse the plucked currant leaves in clean water. Line the bottom of the containers with currant leaves, lay out the tomatoes, salt. Put currant leaves and vegetables again. Sprinkle with salt again. Fill all containers in the same way. Prepare tomato paste from overripe tomatoes. Rinse the vegetables in cool water. Cover the container with lids, stand for a week at 20 degrees. Transfer to a cooler place after fermentation begins.

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.
- Lavrushka leaf - 2 pcs.
- Bulgarian pepper

To prepare the marinade:

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

Put 2 garlic cloves, chopped herbs and fragrant pepper in a processed container. Chop the cherry 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 preservation, let stand? hours. Pour back into the saucepan, boil again. Combine the marinade with vinegar, roll up with tin lids. Turn the canning over, place it on the lids, wrap it in a warm cloth, let it 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
- aspirin tablet

Place fresh herbs, garlic, lavrushka and peppercorns in a glass processed jar. Fill a 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 with cold brine. Crush an aspirin tablet, pour on top. This will prevent nasty mold from forming.

Clove recipe

Prepare these components:

One and a half kilograms of tomatoes
- a pair of dill umbrellas
- peas of aromatic and black pepper
- two sprigs of fresh parsley
- two carnation buds
- a small spoonful of mustard
- cherry and blackcurrant leaves
- hot pepper pod
- garlic clove - 3 pieces

For boiling brine:

Small spoonful of granulated sugar
- 4.2 tbsp. tablespoons of salt
- two liters of water
- laurel leaf - 2 pieces

How to cook:

Sort ripe plum tomatoes with firm, whole skins. Wash, pluck the stalks. In a bowl of clean water, rinse the cherry leaves, parsley, dill. Peel off the garlic and rinse it. Wash the pepper pods, cut off the dried husks. Try not to damage the pulp, otherwise the workpiece will turn out to be extremely sharp. Prepare a clean container with lids. Put some of the spices on one. Fill containers with tomatoes. Place the pepper between the fruits. Cover the top layer with mustard seeds and green tea. Fill a saucepan with water, toss in the lavrushka, add granulated sugar and salt. Boil the brine for exactly five minutes. Remove from tile, cool. Pour the contents with cold brine, seal the container with plastic lids. Place the seams in a cool room for three weeks.

There are many variations of pickling tomatoes. Which one you choose for yourself - it doesn't matter, because each recipe is original in its own way. Other vegetables and even fruits with berries can be included in the preparation. This makes the taste of the preforms even more interesting!

Hello, friends! A restless soul immediately turns to positive when you open the pantry and see in front of you salted tomatoes in jars, closed for the winter. They stand out appetizingly from the rest of the winter blanks. The eye immediately falls on the bright, luring canned tomatoes. And so that you, too, have tomatoes of the highest class, take a careful acquaintance with my method of pickling in just a few minutes.

The recipe for salted tomatoes that I want is surprisingly simple for you, and you will lick your fingers. Like all grandmother's recipes, this one has survived to this day and has not been transformed at all. For it is no longer possible to make it tastier, and all attempts to pickle tomatoes will lead even better to collapse - clouding or explosion of cans. At best, you simply will not get as much pleasure as I get when forging a jar in winter.

How to pickle tomatoes and not pour bitter tears

By following my instructions step by step, you will avoid such a fate. You can always see the incomprehensible moments in the photo.

Now, briefly, literally in a nutshell, how I will salt tomatoes for the winter. This can be done in either liter or three-liter cans. It is only important to observe the proportions of sugar, salt and vinegar. Yes, we will marinate hot with vinegar, we cannot do without it in our recipe. Let's get started, all the other salting nuances along the way.

The hot way to pickle tomatoes for the winter

I do not recommend sterilizing the jars with steam or stirring them in the oven. Use vinegar for this. This will save you time and energy costs. Pour into a jar of hot water, add vinegar, close the lid and chat. Then pour the water and vinegar, lay a clean towel and place the container with the neck down on it. Place the lid next to it. This preparatory stage of pickling tomatoes will definitely not cause you any difficulties.

Ingredients for a 2 liter jar

• Tomatoes (the amount depends on the volume of the can);
• 1-2 pcs. sweet pepper;
• a pair of dill umbrellas;
• two cloves of garlic;
• one leaf of horseradish;
• 2-3 sprigs of parsley (for an amateur);
• 4-5 peas of black pepper;
• two tablespoons with a slide of sugar;
• a tablespoon of salt;
• a tablespoon of vinegar 9% (plus the same amount for sterilizing a jar).

Now carefully follow my steps in the photo and also conscientiously study the description of the recipe.

Salted Tomato Recipe

Pick up tomatoes for pickling of passing size (such varieties as Rio Grande, Ladies fingers, Seagull, etc.). They should be free of damage on the skin, firm and ripe. In general, delicious, beautiful tomatoes.

1. I wash the tomatoes with warm water.
2. I begin to put herbs and spices in the jar. First, a leaf of horseradish, dill, bell pepper, black peppercorns. Cut the garlic lengthwise into several pieces and add to the rest of the ingredients.
3. Then, on top of everything, I tightly lay the tomatoes up to half the jar.
4. I pour in all the sugar. There is no need to worry about the fact that it seems to you that there is too much sugar. There is as much of it as you need so that the winter harvesting of tomatoes is of the highest quality. After all, tomatoes love sugar.
5. Then I put salt in a jar and fill it to the top with the remaining vegetables.
6. Carefully, gradually pour boiling water over the tomatoes, otherwise the jar may burst. I fill it to the very edge. I cover it with a lid.

Sterilization and blockage

1. I take a special device and use it to put a jar of tomatoes in a pot of hot water with a grate at the bottom.
2. I cover the workpiece with a second pan and, after boiling the water, sterilize it for 10 minutes.
3. With care, I take the tomatoes out of the pan, put them on the table and pour in the vinegar.
4. Again I take the grip in my hands, hook the container and gently shake it, expelling the air.
5. I tightly close the jar of salted tomatoes with a lid. For winter storage, you can also use machine-rollable lids. Well, I like working more with a twisting occlusion.
6. I take a towel in my hands, clasp the jar and lightly stir the contents.
7. Then I lay it on the table and roll it on it. So I see if the brine is leaking from under the lid.
8. In the end, I wrap the tomato pickle with something that keeps the heat. And after it has cooled down, the pleasant chores of preserving vegetables for the winter can be considered complete.