Salted tomatoes in jars, like cask: 6 easy recipes

Tomatoes are one of the most popular vegetables that can be preserved for the winter. They can be harvested in different ways, but today we will consider several options for the cold method.

Almost all housewives salt tomatoes, but the end result is not always tasty and juicy tomatoes. Therefore, it is recommended to follow simple cooking rules.

For preparation, you need to prepare glass jars, it is recommended to use a 3-liter container. You can sterilize dishes in different ways: in the oven, boiling water, steam. Therefore, you can choose the most convenient option. If you use cans without a sterilization procedure, then the salting will deteriorate in a few days.

So, let's look at the cooking options.

The classic recipe for pickling tomatoes

The classic tomato pickling technology can also be used for other vegetables such as cucumbers. For pickling, you can take tomatoes of varying degrees of ripeness, but you need to salt brown, green and red fruits in different jars.

Products:

Tomatoes - 1.5 kg
Red pepper pod -1 pc.
Black currant leaves - 3 pcs.
Dill umbrellas - 2 pcs.
Greens (dill, celery, parsley, tarragon) - 75 g.

Brine:

Salt - 50 g
Water - 1.5 liters.

Salting blank

The process for preparing salted tomatoes in jars is as follows:

Rinse the tomatoes in running water and sort by size, quality and color. Remove rotten fruits with crumpled or tainted skin. Separate suitable vegetables from the stalks and dry.
Rinse greens under running water, put in a colander, dry.
Prepare brine. To do this, dissolve salt in a glass of hot water. Mix the salty solution with the remaining boiled cold water. Leave the brine on the table to settle the sediment. Strain the brine through cheesecloth folded in 3-4 layers or a fine sieve.

Attention! For green or brown vegetables, prepare the brine at the rate of 70-80 grams of salt per 1 liter of water.

Prepare cans for preparation.

Attention! Crockery used for pickling vegetables must be clean and dry.

Put half of the selected tomatoes in a jar, on the bottom of which 1/3 of the greens and currant leaves should be placed beforehand. Fill the jar with vegetables to the top, sprinkling with the remaining herbs and chilli rings. Put a layer of greenery and dill umbrellas on top.
Pour the contents of the jar with cold brine. Close the container with a nylon lid. Leave the workpiece for fermentation in a room with a temperature of 15-20 degrees. During this time, the brine will become cloudy, which indicates the process of lactic acid fermentation.
After 2 weeks, remove the lid from the jar, remove the formed foam and mold from the surface of the workpiece. Top up the jar with freshly prepared brine.

Attention! Mold can be avoided by pouring 1-2 tablespoons of vegetable oil into jars over the brine.

Close the jar with a sterile lid and transfer it to a cold room (cellar or refrigerator).

Rules for storing tomatoes, salted in jars

It is necessary to store jars in clean, dry cellars or storerooms, protected from direct sunlight, at temperatures from 0 to +15 С and relative humidity of no more than 75%. Do not store them in damp rooms to avoid corrosion of the covers. Canned fruits and vegetables can be stored from several months to one year.

Glass jars are perfect for storage - they are the most airtight and can stand longer. Review their contents regularly. If it becomes cloudy, foamy, deposits on food or air bubbles appear, the can must be disposed of.

You should also check the expiration date, since the use of expired pickles can not only cause intestinal upset, but also lead to death. Poisoning with botulinum toxin, which is in a spoiled or poorly prepared conservation, is especially dangerous. Such poisoning leads to severe damage to the nervous system.

Salted tomatoes with bell peppers

By adding bell peppers to the recipe, you can get a moderately sweet, but thanks to garlic and bitter pepper at the same time, and a spicy snack.

Ingredients:

Sweet pepper - 0.3 kg
Tomatoes - 10 kg
Dill bunches - 1 pc.
Garlic cloves - 6 pcs.
Hot pepper pods - 2 pcs.

Bell pepper

Brine:

Salt - 0.5 kg.
Water - 8 liters.

The algorithm for cooking salted vegetables is as follows:

Prepare the brine by dissolving salt in boiled water. Defend the brine and filter through cheesecloth (thin cloth).
Wash with baking soda, sterilize the jars, boil the lids for 5-7 minutes.
Prepare ripe red tomatoes without spots and signs of rotting on the skin. Wash the vegetables with running water, dry them, and cut off the stalks.
Rinse the sweet pepper, cut in half, clean the seeds. Rinse the vegetable again and cut into wide wedges.
Dill dill with water and dry. Peel the garlic, wash.
Put tomatoes, herbs, garlic, sweet and bitter peppers in layers in jars.
Pour the contents of the jars with brine. Close the containers with nylon lids.
Leave the workpieces for 10-12 days for fermentation.

Attention! The mold film appearing during fermentation on the brine surface must be periodically removed.

After the end of fermentation, fill the jars with fresh brine and seal with lids. Transfer the workpiece to a cellar or other cold place.

Tomatoes with garlic for the winter in a liter jar - you will lick your fingers!

If you follow the cooking technology of the following recipe, then all family members will like canned tomatoes. This option is suitable even for those housewives who have never made vegetable preparations.

Ingredients:

0.5 kg of tomatoes.
3 peppercorns.
Garlic depending on the amount of tomatoes.
Sugar, salt according to preference.
Spices to taste.
1/3 tablespoon vinegar

Cooking method

Prepare a glass jar. To do this, you need to wash it with soda, and then sterilize it in any convenient way: oven, water bath. Also boil metal lids.
For the brine, you need to put a pot of water on the burner.
Sort the tomatoes thoroughly. Only whole fruits without visible defects are suitable for harvesting.
Peel the cloves of garlic.
Make a cross-shaped incision on the tomatoes, in which place 1 clove each.
Put pepper and spices in the first layer in a jar, and then tamp the stuffed tomatoes.
Meanwhile, the water will boil. She needs to pour the vegetables for about 5 minutes, then drain and repeat the procedure again. Only the liquid needs to be drained after 15 minutes.
Boil water in a bowl, pour salt and granulated sugar into it. Boil for about 5 minutes.
Add the marinade to the jars and pour out the vinegar.
Roll up the cans, wrap something warm and leave for a while.

This recipe is used by many housewives, as garlic gives a piquant taste to the fruit.

Salted tomatoes in their own juice

Among the ways how to salt tomatoes, the recipe is considered one of the easiest. Small tomatoes in tomato juice look very appetizing. But the snack is recommended to be consumed before the middle of winter, so that it remains not only tasty, but also healthy.

Components

Tomatoes - 20 kg
Black currant leaves - 50 pcs.
Mustard powder - 1 tsp
Salt - 300 g.

Salted tomatoes

The process of preparing a salty treat:

Select ripe, but not overripe tomatoes. Wash the fruits well under running water, remove the stalks.
Set aside half of the tomatoes for salting, and twist the second part in a meat grinder or interrupt with a blender in tomato puree.

Attention! To make the mass homogeneous, without skins and seeds, rub the tomato mass through a sieve.

Rinse and dry the greens.
Mix salt with mustard powder.
Prepare sterile jars and lids.
Half fill the jars with tomatoes, layered with herbs, currant leaves and a mustard-salt mixture. Fill the jars up to half with the tomato paste. Top up the jars with tomatoes and spices. Put currant leaves on top. Pour the rest of the tomato puree into the jars. Close containers with nylon lids.
Remove the workpieces in a cool place with a temperature of 15-20 degrees.
Pickles will be ready for 6 days. After that, you can safely taste the product or transfer it to the cold for later storage.

A video on how to cook sauerkraut tomatoes like barrel tomatoes?

Very tasty tomatoes are obtained - barrel-like, and most importantly, they are simple and quick to cook. And then enjoy the amazing taste! Although I think this pleasure will not be long, since they are eaten very quickly. I've been cooking with a video recipe for the third year now and the taste is always great.

These are all the recipes that I wanted to share with you. Now you will have savory tomatoes with barrel flavor on your table. Oh, how these cooking methods help out the hostesses who live in the apartment, because you can't put a barrel!

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And I say goodbye to you. See you soon!

Author of the publication

offline 1 week

Quick Salted Tomato Recipe

Tomatoes according to this recipe will be ready in just 3 days, and the recipe does not even use vinegar. And the resulting snack is aromatic and spicy thanks to the use of many spices.

Ingredients:

Horseradish leaves - 1 pc.
Cherry and currant sheets - 5 pcs.
Dill umbrellas - 2 pcs.
Laurel leaves - 1 pc.
Black peppercorns - 5 pcs.
Carnation inflorescences - 1 pc.
Allspice - 2 mountains.
Garlic cloves - 3 pcs.
Tomatoes - 1.5 kg
Salt - 3 tablespoons
Sugar - 1.5 tablespoons
Water - 1 liter.

In the bank for the winter

The process of preparing pickles from tomatoes:

Put spices and herbs at the bottom of a sterilized jar.
Rinse the tomatoes with running water, remove the stalks. Pierce the fruit at the place where the stalk is attached several times in a row.
Put the prepared tomatoes in jars, adding peeled garlic cloves.
Prepare the brine. To do this, dissolve salt and sugar in boiling water. Set aside the brine for 5-7 minutes and pour into jars with tomatoes.

Attention! In order to prevent the bank from bursting, live in a container with a metal spoon so that it does not come into contact with the walls of the container.

Cover the jar with a lid and leave for 2-3 days at room temperature. Then close the jar tightly with a lid and take it to a cold place for storage.

How to salt tomatoes for the winter in jars in a cold way without vinegar?

To begin with, consider the canning recipe that our grandmothers still used. A minimum amount of spices is added to the workpiece, and citric acid is used instead of vinegar. Tinned tomatoes prepared this way are delicious.

Required ingredients for one 1L can:

600 g of tomatoes.
2 black peppercorns.
2 carnations.
1 sprig of tarragon.
2 tablespoons salt.
5 tablespoons granulated sugar.
1/3 tsp citric acid.

Cooking process

Glass jars do not need to be sterilized, but they must be thoroughly washed and dried, and then add tarragon cloves, black pepper, and, if desired, a few peas of allspice to each dish. Then place fresh tomatoes loosely up to the neck.In order for the vegetables to be well saturated with brine, it is recommended to pierce them with a fork.

The lids must be filled with boiling water for about 5 minutes.

Pour sugar, lemon and salt into an enamel saucepan, put on the stove, bring to a boil and cook for 1-2 minutes so that all crystals dissolve. Pour cold marinade into jars to the very top.

Order the dishes with a key or cover with plastic lids, turn over and cover. Then put it in the refrigerator for a few hours. A delicious appetizer is ready.

Green pickled tomatoes

For the winter, you can prepare salting not only from red, but also from green tomatoes, taking this recipe as a basis. The peculiarity of the recipe is in the preliminary blanching of the fruits, due to which the vegetables are softer and juicier.

Ingredients:

Tomatoes - 10 kg
Dill bunches - 2 pcs.
Currant leaves - 80 pcs.
Sugar - 200 g
Salt - 250 g
Water - 5 liters.

The process of harvesting tomatoes for the winter:

Sort out the tomatoes, rejecting spoiled and rotten specimens. Rinse vegetables in cold water, remove "tails".
Rinse greens and chop coarsely.
Put some greens and currant leaves in sterile jars.
Boil water, dissolve salt in liquid. Dip the tomatoes in a boiling salty solution for 2 minutes and immediately transfer to the prepared jars. Add the remaining herbs and spicy leaves to the jars.
Add sugar to the boiling water remaining after blanching the tomatoes and dissolve completely.
Pour boiling brine over the tomatoes and cover.
After 2-3 days, transfer the jars to a colder place, tightly closing the lids.

Salted green tomatoes

Chopped tomatoes with onions and oil in 1 liter jars. Recipe for the winter

If you only have large tomatoes available, you can cut them into small pieces. Such a preparation is stored less than canned whole vegetables, then it will not deteriorate within 6 months.

Products for 1 liter of snacks:

1 kg tomato.
1 onion head.
3-4 cloves of garlic.
3 sprigs of parsley.
2 pieces of bay leaves.
1 tbsp vegetable oil.
Pepper and cloves to taste.
1 tablespoon white sugar.
1 tablespoon rock salt.

Cooking method:

You can use any tomato fruit for harvesting, however, it is recommended to choose fleshy vegetables. Wash the tomatoes well, dry and cut into slices of the same size. If the vegetables are small, then they can be divided into two parts.
For 1 liter of salad, one head of onion is sufficient, but lovers of a spicy taste can add more onions. It needs to be peeled and cut into rings or half rings, as you like.
Wash fresh herbs thoroughly. If you have enough time, then it is better to soak the parsley for a couple of hours in cold water. Then dry.
Peel the garlic cloves and cut into 2-3 equal parts.
The container for canning must be poured over with boiling water. Put pepper, bay leaf, garlic and parsley sprigs on the bottom.
At the next stage, lay out a layer of tomato slices, and sprinkle them with half rings of onions.
Thus, you need to use all the spices and tomatoes. At the last stage, pour out the sunflower oil.
To prepare the marinade, you need to put an enamel pan on the burner, add liquid, salt, sugar. Bring to a boil and cook for about 3 minutes.
Pour the marinade into all the jars. After that, you need to start sterilization, this can be done in the oven, preheating it to 150 degrees or in a saucepan with boiling water.
Roll up sterilized jars, turn them over, if the dishes are tightly closed, then after 3-5 minutes they need to be wrapped in a blanket and left to cool.

It is recommended to store it in a cellar or other cool place. In this recipe, we used rock salt, since the fine salt (extra) may contain synthetic substances.

These are the methods for pickling fresh tomatoes.Which recipe did you like best?

Author of the publication

offline 3 years

Salted green tomatoes with carrots and garlic

Green tomatoes stuffed with carrots and garlic make an awesome snack for puree, even for a shot of an intoxicating drink.

For six liter cans you will need:

5-6 kg of medium-sized green vegetables;
1 kg of carrots;
1 large head of garlic;
a large bunch of parsley;
12 laurel leaves;
30 peppercorns;
3 chili pods;
3 liters of liquid;
1 tbsp. granulated sugar;
0.5 tbsp. rock salt;
2 tbsp. l. 70% essence.

Preparation:

The washed tomatoes are cut crosswise, leaving the bottom intact.
Carrots are cut into slices, garlic - into slices, only leaves are used from the bunch.
Stacks of vegetables are placed in each incision.
Pieces of chili, laurel and peppercorns are laid out at the bottom of sterile jars. Tomatoes with carrots and garlic are tightly stacked on top.
The rolls are filled with boiling water and kept for 10 minutes.
The marinade is prepared from the liquid poured into the pan. To do this, salt and sugar are poured into the water, everything is stirred and brought to a boil, after which vinegar is poured in and the gas is turned off.
Tomatoes are poured with boiling brine to the very neck and rolled up.

Note to the hostess! The twists described above should be stored in the cold, and for apartment conditions, before sealing, the jars with vegetables are additionally sterilized. In this case, a brine is prepared from 5 liters of water, 200 g of rock salt and 400 g of granulated sugar. Tomatoes are poured with hot marinade, after which they are sterilized for 10 minutes, then 1 tsp is poured into each glass container. essences. Banks are rolled up.

Recipe for pickled tomatoes with carrot tops

I must say right away that this recipe has been tested over the years and the tomatoes are delicious, sweetish. In this case, you do not need to use any spices and herbs, except for carrot tops. It is the leaves of carrots that give tomatoes a special taste. It is very simple to prepare such preservation, the set of products is minimal, and the result is gorgeous.

Ingredients for a 2 liter jar:

tomato
carrot tops - 2 branches
salt - 40 gr. (1 tbsp with a large slide)
sugar - 100 gr. (4 tablespoons with a slide)
vinegar 9% - 70 ml

How to cook:

1.Wash the tomatoes and fold them tightly into sterilized jars. When you get to the middle, place two sprigs of carrot tops. At the same time, on the stove, you should boil water for pouring and boil the lids for 3-5 minutes.

2. When the tomatoes are stacked, pour boiling water over them to the top and cover with boiled lids. Leave the workpieces in this form for 20 minutes.

3. Now drain the water from the jars into the pot, add salt, sugar and vinegar to it. While stirring, bring the marinade to a boil. Pour the tomatoes with boiling brine and roll up. Flip over, see if lids are leaking. Cover with a blanket and let cool.

4. Everything, quickly and simply, you rolled up these tasty and bright vegetables. One filling is enough to keep the canned food well in a cool, dark place.

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.

Green tomatoes pickled in a barrel.

Take:

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.

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.

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.

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.

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.

DETAILS: Is it necessary to water the winter garlic after planting. We grow garlic in the country: how to water and how to fertilize. Rules for harvesting and storing garlic

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 over the fire to the boil and immediately pour warm tomatoes over 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

We blanch most of the clean, halved tomatoes and send them to a glass container, where pepper, chopped celery stalks and cilantro are already placed. Simmer the remaining vegetables over low heat for 15 minutes. Salt and dissolve sugar and citric acid. 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.

Georgian green tomatoes for the winter

For those who believe that all recipes for pickling tomatoes are similar to each other, it is recommended to take a closer look at the Georgian method of preservation.

Interesting: Plum compotes for the winter - 5 simple recipes for plum compote

Georgian cuisine is one of the most ancient. It is distinguished by the sharpness and exquisite taste of its dishes.

Ingredients:

green tomatoes 1 kg
celery 2 bunches
hot pepper 50 g
5 cloves garlic
salt 2 tbsp
water 1 l

Preparation:

Wash the tomatoes

We cut them in half or crosswise so that they retain their integrity

Finely chop the garlic

Finely chop celery leaves

We also grind hot peppers. The finer the pepper is cut, the sharper the salting will be. If you need to make it not very spicy, remove the seeds and chop the pepper coarsely

Mix all the ingredients in a small bowl

Fill the tomatoes with the filling

We take roomy dishes. We put celery stalks on its bottom

We shift the tomatoes. We do it carefully, without damaging the tomatoes.

Let's start making brine. Pour water into a saucepan, dissolve 2 tablespoons of salt and boil

Pour tomatoes with prepared brine

We put a light load, cool the tomatoes completely and send them to a cold place

After 6-8 days, the salting will be ready. Larger tomatoes are salted for 8-10 days

Tomatoes with apples without vinegar added for the winter

I suggest you consider a simple recipe for pickling tomatoes with apples for the winter. Delicious! Be sure to try!

Products for 3 liter cans:

Sour apple - 3 - 4 pieces
Tomatoes - 1.5 kg
Salt - 50 g
Sugar - 50 g
Bay leaf - 3 - 4 pieces
Black peppercorns - 10 - 12 pieces
Drinking water - as needed

Step-by-step cooking sequence:

It is advisable to use small tomatoes for pickling.

Wash each apple, divide into several parts, that is, about 8 - 10 parts. Extract seeds from fruits

Thoroughly wash, dry, sterilize jars in any convenient way. Put chopped apples on the bottom of the cans, then the purest tomatoes

Put water on fire. Pour boiling water over the contents of the jars. Leave on for 10 minutes. At this time, boil the metal lids

When the specified time has passed, drain the water from the cans into the pan using a special preservation lid.

Add another 50 ml of water to the liquid, salt, put sugar, black peppercorns, bay leaf

Boil, cook for one minute after boiling. Pour the prepared brine into jars, equally distributing bay leaves and black peppercorns

Cover with sterile metal lids

Seal each container with a special key

Turn over the cans, cover with a blanket. Wait for the jars with salted tomatoes and apples to cool

Put away in a cool place for storage! Enjoy your winter!

Advice

For canning, you should choose flawless fruits of approximately the same size and variety. Harvested on a warm sunny day are preferred.
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.
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.
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.
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.

How best to store tomatoes

Salted vegetables are stored in cool rooms or refrigerated chambers at a stable temperature from -1 to +4 degrees and 90% humidity.Such parameters are difficult to comply with in apartment conditions - when storing on balconies, it is better to eat finished products before frosty weather arrives. The best place to store sewing is in a basement or cellar.

Products must not be left unattended. After a while, mold may form on the surface of the brine. To avoid its formation, the napkin (with mustard powder), which covers the product, is washed and ironed.

Important! When using a nylon roof, the maximum shelf life does not exceed 8-9 months. Otherwise, the brine will change color, become cloudy and mold.

Salted green tomatoes in winter are a versatile snack that can be used as a stand-alone dish or as an addition to the main menu. When cooking, even and whole fruits, spices, herbs and various greens are used.

Tinned tomatoes do not taste differently than pickled in buckets or pots. The cold cooking method allows you to avoid scalding from hot liquid, to get vegetables with the maximum amount of useful components.