Recipe for cooking salted tomatoes in jars. Cold pickling tomatoes for the winter

Salting tomatoes for the winter in jars- this is one of better ways harvesting vegetables. Due to the lactic acid and salt content, 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 the 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 dense 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 to get sharp workpiece, 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
- leguminous bell pepper- 0.25 kg

To prepare the brine:

8 liters of water
- salt - ? Kg

How to prepare:

Prepare the brine first: dilute the salt in some water, set aside for a while so that it becomes concentrated. Prepare 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. Add brine, leave for a week in a warm room to ferment. Be sure to pour in fresh brine. After sealing 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 overripe tomatoes tomato paste... 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 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 black currant 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!

The article will help you learn how to salt red and green tomatoes for the winter in a barrel, saucepan, plastic bucket, jar and even an ordinary plastic bag.

It would seem, why are you fooling around with twists today, if on sale all year round great amount canned vegetables for every taste? Well, first of all, homemade preparations are definitely tastier.

Secondly, there is confidence that they are prepared from fresh vegetables, in compliance with the rules of sterility.

Third, home preservation is cheaper. If the grandmother did not share her signature tomato pickling recipe with the young mistress, the ones presented below will help.

How to salt red tomatoes with simple salting in a barrel?

Salting tomatoes in a barrel is called cold. Its advantage is that vegetables are kept to a maximum nutrients... And if the barrel is wooden, it gives the appetizer an inimitable flavor. There is no need to be upset if there is no such barrel, boiling or an ordinary enamel pan will do.

• red tomatoes - how much will fit in the pickling container
• water - it should completely cover the tomatoes
• coarse table salt - at the rate of 100 g per 1 liter of water
• garlic - 3 cloves in 1 liter of water
• peppercorns - 3-4 peas per 1 liter of water
• light pepper - 1 pc. for 1 liter of water
• cherry leaves, currants, horseradish
• umbrellas and dill herbs

1. Tomatoes for pickling in a barrel are ripe, elastic, of any size
2. Cherry, horseradish, currant leaves are placed on the bottom of a barrel or pan
3. Lay out a layer of tomatoes washed and rid of the stalks
4. Spread garlic and light cut into circles, a few peppercorns, a couple of dill umbrellas
5. Dilute salt in water, pour tomatoes with brine
6. Repeat laying of greens and tomatoes, pouring brine two more times
7. Lay out a few more sheets of horseradish on top
8. Organize oppression
9. Withstand the workpiece for 3-4 days at room temperature, then they send it to the cold (in the cellar) for 3 weeks. At their expiration, the tomatoes will be ready

VIDEO: How to salt tomatoes in a barrel?

How to salt green tomatoes with a simple salting in a barrel?

If, by the end of the season, green, unripe tomatoes remain in the beds, they are no longer left to disappear. Many people liked their firmness and sour taste. Putting aside the arguments that green tomatoes are less healthy than red ones, but no less allergenic, you can get a delicious snack from them by salting in a barrel.

• a wooden barrel or pot with a large volume
• 5 kg green tomatoes
• 50 g hot pepper
• 100 g dill
• 30 g parsley
• 30 g basil
• 50 g currant leaves
• 4 l of water
• 300 g salt

They do the same with green tomatoes as with red ones - they put them in a barrel with a layer of greens and pour them with brine. After about 4 weeks, the tomatoes will be ready, unlike the red ones, the green ones are not deformed.

How to salt red tomatoes with simple salting in plastic buckets?

At home, you can pickle red tomatoes like cask tomatoes in plastic buckets.

1. Take small elastic tomatoes, preferably cream, wash them well
2. Also prepare and wash horseradish and currant leaves, dill umbrellas
3. Needed for taste and peppercorns, and red hot pepper
4. Garlic is cut into wedges
5. Stack tomatoes and greens in plastic buckets in layers
6. The brine is boiled, adding 2 tablespoons of salt and sugar to 1 liter of water
7. When the brine has cooled down a little, pour tomatoes into it
8. Cover the buckets with gauze, put plates with oppression on them
9. The workpiece is kept in the room for about a month, then put in a cool place

How to salt green tomatoes with simple salting in plastic buckets?

Green tomatoes pickled in plastic buckets may seem too tough to some. To make them easier to chew, it is suggested to pour boiling water over them before salting.

1. In buckets, green tomatoes are salted with cherry and currant leaves, dill and hot pepper
2. The brine is made for them 7%, that is, 70 g of salt per 1 liter of water. It can also be sweetened if desired.
3. Salting occurs within a month and a half

VIDEO: Salted Green Tomatoes

How to salt tomatoes with simple salting in a saucepan?

Salt and store tomatoes (green, red or brown) on the balcony in the apartment, it is very convenient in enamel pot... Salting is carried out in any way. Here's an interesting one - with mustard.

Prepare:

• 2 kg red cream
• 1 light pepper
• 3 pcs. bay leaf
• 5 peppercorns
• 3 cloves of garlic
• 1 teaspoon dry mustard
• 3 dill umbrellas

1. All this should be well washed. Pepper light and garlic are chopped
2. Spread the salting products in an enamel pan
3. Prepare a brine from 1 liter of water, 2 tbsp. tablespoons of salt and 1 tbsp. tablespoons of sugar
4. Mustard powder is poured into the brine
5. Pouring the workpiece
6. They keep the pot in the room for about 5 days, then take it out to the cellar or balcony for a month (the temperature should not exceed 7 degrees)

How to salt red tomatoes with simple salted pickled jars? How to salt green tomatoes with a simple salting pickled in jars?

Both red and green tomatoes are fermented in jars. But be sure to put them separately.

1. Banks must be prepared in advance. It is good to sterilize them in boiling water or an oven. If you feel sorry for the time, a thorough washing with baking soda will do.
2. Elastic medium-sized tomatoes and greens are laid out in jars in random order or in layers
3. Pour the workpiece with a 7% salt solution
4. Close the jars with sterile plastic lids
5. After the banks have stood for two days in the apartment, they are taken to the basement or cellar.
6. You can eat pickled tomatoes from cans after 2 months, by which time they will ripen

Red salted tomatoes in a jar.

Green salted tomatoes in a jar.

How to salt tomatoes in a bag?

In order not to wait a month or two until barrel or canned tomatoes ripen, you can quickly pickle them in bags.

1. Lightly salted, you can make only tomatoes or a mix of vegetables (take tomatoes, cucumbers and sweet peppers at the rate of 2: 2: 1)
2. Tomatoes are washed and cut crosswise
3. If they take cucumbers too, they cut off their "butts"
4. Wash and grind dill, parsley, cilantro, basil if desired
5. 4 cloves chopped
6. Put everything in a tight bag with handles
7. Pour 2 tbsp into the package. tablespoons of salt and 1 tbsp. tablespoons of sugar
8. Tie up the bag and shake it well
9. Keep the package in the refrigerator for 1 day, periodically turn it over
10. If you plan to store tomatoes, pour them from the bag into a saucepan.

VIDEO: A quick recipe for lightly salted tomatoes in a bag

How to salt tomatoes with garlic?

Garlic is present in any salted tomato recipe. It gives the workpiece a sharp edge. There are several ways to use it:

• put whole garlic cloves in a barrel, pot or jar
• put grated garlic in a barrel, saucepan or jar
• grate the garlic, mix it with finely chopped herbs and stuff with this mixture the tomatoes, previously cut crosswise

Tomatoes with grated garlic.

Tomatoes with garlic, cut into pieces.

VIDEO: Lightly salted tomatoes with garlic and herbs

Hello, friends! A restless soul immediately turns to the positive when you open the pantry and see salted tomatoes in front of you 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. V best case you just won't 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 even in liter, though 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 steam sterilizing the jars 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 tomatoes for pickling of passing size (varieties such as Rio Grande, Lady 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 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 to winter harvesting the tomatoes are 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 close the jar tightly with pickled tomatoes cover. For winter storage, you can also use machine-rollable lids. Well, I like to work with a twisting occlusion better.
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. At the end, I wrap the tomato pickle with something that keeps the heat. And after it cools down, the pleasant chores of preserving vegetables for the winter can be considered complete.

Among the preparations for the winter, salted tomatoes have always occupied a special place of honor for all housewives. And it is not surprising, because this bright red, juicy vegetable is wonderful in any form: it is eaten fresh, fried, dried, baked and canned. Prepared for future use, salted tomatoes perfectly retain vitamins, taste and attractive appearance. They are harvested for future use without vinegar, in cans or barrels, in a cold way or with boiling brine. Tomatoes canned with salt in winter will help you quickly prepare a simple dish, sauce or decorate the table with an elegant and mouth-watering snack. Of the many ways to harvest salted tomatoes at home, we offer you the most affordable and inexpensive in terms of time and effort, with a very tasty result. Step-by-step recipes with photos will help you better understand all the subtleties and secrets of canning.

The best recipes with photos

The last notes

kerescan - Jul 31st, 2015

Crispy pickled tomatoes in the morning, but after a feast ... - the best that can be. Although what I'm talking about, because both adults and children love them just like delicious pickling in winter. it classic recipe harvesting tomatoes for the winter in a cold way. It's light, simple, and tasty, and requires a minimum of ingredients, effort, and resources to make.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Generous gifts of autumn - ripe, ripe tomatoes are harvested for the winter in a wide variety of variations. The taste of homemade products cannot be compared to those offered for sale on store shelves. This is rich in vitamin C, organic acids, minerals vegetable culture surpasses other gifts of nature in the number of conservation methods. Consider the most delicious recipes harvesting tomatoes for the winter and the secrets of their preparation.

Recipes for salting delicious tomatoes in jars

What types of containers are not used, so that preservation is different, simple, quick, useful! Wooden barrels have passed the test of time, in which pickling tomatoes is just as convenient and tasty as another valuable vegetable crop - cucumber. Tomatoes are preserved in enamelled bins, buckets and well-known glass jars. The latter differ in volume, which contributes to the variety when harvesting vegetables for the winter.

To obtain delicious preserves, use these secrets:

• When harvesting tomatoes for the winter, choose fruits harvested in dry weather, sort them out, laying them out separately according to the degree of ripeness.
• When preserving, do not mix different varieties or tomatoes that are very different from each other in size.
• For pickling, use medium or small tomatoes, and for large ones, make tomato juice or preserve them in wedges.
• To prevent the tomatoes from cracking, pierce the stalks with a wooden stick or a toothpick.
• You can even harvest fresh green tomatoes, only diseased or damaged fruits are not suitable for conservation.
• Before canning vegetables, wash the liter glass jars thoroughly, sterilize together with the lids for at least a quarter of an hour.
• At the preparatory stage of any recipe, wash the vegetables thoroughly.
• Cover the whole tomatoes or cut into wedges, depending on the recipe.
• Use vinegar, aspirin, brine with citric acid, in rare cases -.

Pickled cherry tomatoes and garlic with vinegar

Delicious treat dining table- small pickled tomatoes with an incomparable aroma and taste. One-liter glass jars with screw lids are ideal for harvesting sweet cherry tomatoes, and vinegar acts as a preservative. Even a photo or video is not needed to imagine how delicious pickled cherries look. This way of harvesting tomatoes helps to preserve them appearance, and in winter, sweet cherry blossoms are a wonderful snack.

Ingredients for preparation (on liter jar):

• 600 g cherry;
• 1 PC. pepper (bulgarian);
• 50 g of herbs (dill, parsley);
• 3 cloves of garlic;
• 3 peppercorns (allspice);
• 2 leaves of lavrushka.

We prepare the marinade per 1 liter of water:

• 25 ml of vinegar (table 9%);
• 2 tbsp. spoons of spices (sugar, salt).

Cooking process for pickled cherry tomatoes with garlic:

1. Put two cloves of garlic, allspice, chopped herbs in a sterilized glass container.
2. Place the cherry stalks that have been chopped in the area of ​​\ u200b \ u200bthe stalk in the jar, starting with the larger fruits. Lay the fruits in layers with lavrushka, bell pepper to the very top.
3. Cook the marinade by adding to the water and spices. Pour into conservation, leave for a quarter of an hour. Then pour back into the saucepan and boil again.
4. Boil the marinade, pour the vinegar into the cherry jar, then roll up the lid.
5. Turn the canning over, put it on the lid, wrap it up with a warm cloth until it cools completely.
6. Pickled cherries have a sweet and sour taste, and you can taste them in a few weeks.

Cold salted tomatoes without sterilization

Tomatoes are harvested for the winter and in a cold way, and in order to preserve the maximum of nutrients, the fruits are rolled up without sterilization. A cold ambassador will require a little free time, but when the time comes to try salting, you will not want to tear yourself away from the treat. Consider one important nuance when salting tomatoes: store the preservation in a cool place. The recipe (per liter jar) provides for the following ingredients:

• 500 g of tomatoes;
• 15 g salt;
• 2 cloves of garlic;
• 30 ml of vinegar (table 9%);
• 500 ml of water;
• 1 tbsp. a spoonful of sugar;
• greens (umbrella dill, celery);
• 3 peppercorns each (allspice, black);
• 1 aspirin tablet;
• spices (to taste);

Step-by-step process for cold pickling tomatoes:

1. Put herbs, peppercorns, garlic, lavrushka, etc. in a prepared glass jar.
2. Fill the container with whole, ripe fruits, tightly stacking them to each other.
3. Prepare a brine from cold (filtered, settled, well) water and spices (sugar, vinegar, salt). Mix thoroughly, let stand for a couple of minutes and pour over the tomatoes with brine.
4. Crush an aspirin tablet, pour it into a jar on top so that the homework does not become moldy.
5. Close the tomatoes with a nylon lid, put until tender and store in a cold place.

A simple recipe for pickling green tomatoes

Even green tomatoes are suitable for salting for the winter. If you pick up good recipe, according to their taste this option for home preservation will turn out to be no less appetizing. The advantage of unripe fruits is in their denser structure, so green tomatoes are easy to pickle, either whole or in slices. A simple version of the recipe assumes that salted green tomatoes are canned with cold pouring. Even tap water is suitable for this.

Ingredients:

• 0.5 kg of green tomatoes;
• 1 tbsp. a spoonful of salt (coarsely ground);
• 500 ml of water;
• greens (twigs with cherry leaves, dill umbrella, currant leaves);
• 2 cloves of garlic;
• 0.5 teaspoon mustard (powder);
• horseradish (to taste).

Cooking process:

1. Dissolve coarse salt in water, stir thoroughly, wait until the impurities settle to the bottom of the container.
2. Fill a sterilized glass jar to the top with green tomatoes, pour brine (no sediment).
3. The latest in home preparation pour mustard, then close the salting with a lid, leaving it for storage in a cold place.

Canned Sweet Tomatoes

Sweet tomatoes can be tasty, appetizing, aromatic. Rolling tomatoes in liter jars will only benefit from the implementation of this recipe, especially if you have to preserve the fruits for the first time. Fans of original homemade preparations will be able to replenish their stocks with dessert tomatoes, for which they will need to select small-sized fruits.

To make the tomatoes sweet, prepare the following ingredients for canning (per 1 liter jar):

• 500-700 g red, ripe tomatoes;
• half a head of onion;
• 20 ml of vinegar (table 9%);
• 700 ml of water;
• 30 g sugar;
• a pinch of salt;
• spices (black peppercorns, cloves, bay leaves) to taste.

Canning process:

1. Put spices in a sterilized glass container at the bottom.
2. Lay the tomatoes tightly on top, adding chopped onion.
3. In another container, boil the brine, dissolving sugar and a little salt in it. At the very end, before removing the pot with brine from the stove, pour in the vinegar.
4. Pour the tomatoes with the resulting marinade. Sterilize the conservation, after covering it with a lid (no more than a quarter of an hour).
5. Then roll the cans, turn over and put upside down until they are completely cool.

Pickled tomatoes, like barrel tomatoes

In fasting or even as a dish festive table the table will be decorated with pickled tomatoes. The recipe that will allow you to taste tomatoes like from a barrel over time is easy to master. Choosing a container convenient for fermentation, it is better to store such a homemade product in glass jar... If you do not know how much salt is in 1 liter jar of tomato, whether you need to add sugar, essence or other ingredients, use the recipe below.

To make pickled tomatoes like barrel tomatoes, take:

• 1 kg of tomatoes (medium);
• 3 cloves of garlic;
• 500 ml of water;
• 1 tbsp. a spoonful of sugar;
• 1 bunch of celery
• dill (a bunch or 1 tbsp. a spoonful of seeds);
• 25 g of salt.

Preparation:

1. Cut the stalk of tomatoes. This must be done carefully and shallowly.
2. Put dill, celery, garlic, tomatoes in a container for pickling (place with the removed stalk up).
3. Prepare the brine by boiling water with spices, let it cool slightly, pour it into a jar with tomatoes.
4. The salting process lasts about 3 days until bubbles appear on the surface. If acid pickled tomatoes suits your taste, you can close the jar with a nylon lid and put it in a cold place. The next day the tomatoes will be ready.

Tomato salad "Lick your fingers"

Caring housewives prefer to harvest tomatoes for the winter even in the form of salads. An unforgettable taste is combined with a special aesthetics, because other gifts of nature are also used for such preparation of tomatoes. Delicious homemade preserves prepared according to simple recipe, but preparation will take some time. But the result will please, and in winter such a salad will be snapped up.

Ingredients:

• 400-500 g of tomatoes;
• 3 cloves of garlic;
• 1 head of onion;
• greens (dill, parsley) to taste;
• 25 ml oil (vegetable);
• 25 g sugar;
• 300 ml of water;
• 15 g salt;
• 2 leaves of lavrushka;
• 40 ml vinegar;
• 2-3 peppercorns each (black, allspice).

Preparation:

1. Chop greens, onions, garlic. Put in a sterilized jar, pour in vegetable oil.
2. Lay the tomatoes on top. When the jar is full, start preparing the marinade.
3. Add spices, remaining pepper, bay leaf to the water, bringing the brine to a boil. Pour vinegar at the very end.
4. Cool the prepared marinade slightly, pour into a glass container, cover with a lid. Sterilize for about a quarter of an hour, then roll up.
5. After that, turn the home preservation, let it cool, put it away for storage. Tomato salad for the winter You will lick your fingers!

Assorted tomatoes and cucumbers

How to diversify the menu in winter? Those zealous housewives who, during the harvest season, mastered the recipe for making an assortment of valuable vegetable crops, do not think about this. It is more convenient to roll tomatoes with cucumbers in large jars, but liter ones will do too. Following the recipe, observe several important nuances: take cucumbers and tomatoes in equal proportions, you can roll other vegetables with them, but only as a decoration.

Ingredients:

• 300 g of cucumbers, tomatoes (optionally, gherkins and cherry tomatoes);
• 2 cloves of garlic;
• dill (umbrella);
• horseradish (root, about 3 cm);
• 20 g salt;
• 5 peppercorns (black);
• 0.5 tsp of essence (70%);
• 25 g sugar;
• onions, bell peppers, carrots for decoration.

Step-by-step cooking recipe:

1. Cut off the tips of cucumbers, soak in cold water for a couple of hours.
2. Chop horseradish, carrots, Bell pepper, onion.
3. Dill, black peppercorns, garlic to the bottom, top in layers to the top tightly fit cucumbers, tomatoes, chopped vegetables, horseradish.
4. pour boiling water over, leave for five minutes, pour the brine into a saucepan, add spices. Boil the marinade, pour back into the jar.
5. Add the essence last, roll up with a tight lid, turn over, leave to cool completely.
6. Canned assorted tomatoes cucumbers go well with meat or potato casserole.

How to pickle chopped tomatoes

If the harvest of vegetables is rich, why not diversify your homemade preparations for the winter with a preservation recipe from chopped tomatoes? You can even use liter cans. This method is suitable for those who are wondering what to do with large tomatoes. Option for harvesting tomatoes in own juice or tomatoes, cut into slices - these are the most suitable recipes... For lovers of spicy snacks, the second method is suitable.

How much vinegar is in a liter jar? Do I need to use it for preservation if there is a desire to salt tomatoes not whole, but cut into slices? In different step by step recipes will have their own ways of harvesting tomatoes in this form for the winter. Without sterilization, cold, lightly salted, in glass, wooden, enameled dishes or even in a bag - all twist options are worthy of embodiment.

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How to close tomatoes for the winter in liter jars