How to pickle tomatoes in jars for the winter using cold and hot methods, and why tomatoes “love” carrots. How to salt tomatoes in jars for the winter

20.10.2019

The process and recipes for pickling tomatoes are very simple.

There are countless options for pickling.

This article contains the best recipes for pickling tomatoes for the winter.

From a quick recipe to the most exotic taste of tomatoes with the addition of cinnamon and sugar.

There are a large number of ways to pickle tomatoes in jars for the winter. 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 always taste better.

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

Our grandmothers always had the most irreplaceable delicious tomatoes and their recipes have been preserved, let’s look at them.

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

Recipes for pickling tomatoes in jars

Quick salting method

Not every housewife always has time for the long and energy-consuming process of preparing 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 within 3 days after harvesting.

We will 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 simple, we will need tomatoes of the same size and variety. Each tomato should be whole and firm. Soft tomatoes will turn pickling into porridge.

Naturally, the first thing you need to do is wash the tomatoes and dry them.

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

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

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

We complete the preparation process: close the jars with a lid and send them to the place you have designated - this can be a cellar, attic or refrigerator. The main thing is that the temperature is no less and no more than 20 degrees.

You will be able to taste the finished tomatoes in 3 days.

Classic recipe

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

We will need:

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

How to cook

Place the washed tomatoes on top of the herbs and garlic at the bottom. After the tomatoes, also place herbs, garlic, leaves and pepper on top.

Pour boiling water prepared in advance into a jar and wait 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 the lids down.

Cold method without vinegar

We will need:

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

How to cook

Wash all prepared vegetables.

Cut the celery finely. We run the garlic through a garlic press.

Cut the hot pepper into small pieces, equal to the size of tomatoes.

We cut the tomatoes, but not all the way.

Fill each tomato with pepper, garlic and celery filling.

Pour the tomatoes with cooled water, which must be boiled with salt, sugar and bay leaf in advance. We put the flooded bowl of tomatoes in a warm place for 3 days and wait.

After 3 days, transfer the tomatoes to the refrigerator. Remove the hot pepper and you are ready to eat.

Recipe for cherry tomatoes with garlic and vinegar

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

We will need:

700 g cherry;
Bell pepper;
Any greens;
Garlic – 3 cloves;
Pepper (peas);
Bay leaf - quantity to taste.

For the marinade:

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

How to cook

Let's prepare the jar - wash and sterilize it. Place herbs, garlic and peppercorns on the bottom of the container.

We place the cherry tomatoes, starting with large sizes, on the bottom. Periodically add bay leaves and bell pepper.

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

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

Pickling green tomatoes

We will need:

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

How to cook

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

Then we place the tomatoes, larger ones on the bottom, smaller ones on top. Place bay leaves, celery, horseradish, and garlic on top. Spices as desired. Top with a layer of small tomatoes.

Preparing the brine

Add 5 liters of water to 17 tablespoons of salt and stir until dissolved in cold water. Pour cold brine over the tomatoes. We set the oppression and weight to 3-5 kg.

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

Sweet tomatoes in jars

Do you want variety and something exotic? You will love this recipe.

We will need:

10 kg of tomatoes;
3 kg sugar;
4 kg of tomato puree;
200 g currant leaves;
3 – 4 tbsp. spoons 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 place the tomatoes according to size, first filling the bottom with herbs and spices. Sprinkle 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 recipe with cinnamon

We will need

For the marinade

Almost 1 liter of water;
2 tablespoons salt.

How to cook

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

Pour liquid, roll up, turn over. Wait for it to cool down and be ready.

Salted tomatoes in their own juice

We will need:

10 kg of tomatoes;
Currant leaves about 45 pieces;
Half a kilo of salt.

How to cook

Wash the tomatoes, remove excess. Wash the currant leaves. Place in several layers: leaves – tomatoes – salt to the top of the jar.

Puree the tomatoes in a meat grinder and pour them over the tomatoes. Roll up the lids and wait about a week. Store at 20 degrees. After fermentation, place in the refrigerator.

Tomatoes with cloves

We will need:

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

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

How to cook

Here you will need thick-skinned tomatoes, preferably plum-shaped.

Wash everything, remove excess.

Prepare cleaned and washed jars in advance.

Place layers of spices, tomatoes, and insert peppers between the fruits. Top with herbs and mustard seeds.

Boil the brine with salt, sugar and bay leaves. Cool and pour into jars.

Salting process: about 3 weeks.

Bonus: life hacks for housewives when salting

The advice of every experienced housewife is that before cooking tomatoes, they should be pierced with a toothpick at the stem. This way they won't burst under boiling water.
The most ideal shape of a tomato is plum. They have a thick skin and do not burst when salted.
With ripe tomatoes, the cooking process is more difficult, as they can easily turn into puree due to their softness. You need to be more careful with them.
Pink tomatoes are well suited for pickling; they are very docile when pickling. Green tomatoes also behave well when cooking.
Experienced housewives advise pickling tomatoes in small containers, such as jars from a liter to 10.
Advice on how to easily calculate the amount of water for tomatoes: a liter jar holds half a kilo of tomatoes and half a liter of water, which means that a three-liter jar requires 1.5 kilograms of tomatoes and 1.5 liters of water. There are small errors everywhere, they can be determined using the size of the tomato.
The difference between pickling tomatoes and cucumbers is that in tomatoes the fermentation process takes less time due to the solanine content in the tomato. At a temperature of 20 degrees. Fermentation lasts about 2 weeks.

Pickling is a common method of preservation, thanks to which you can eat vegetables until spring. Sodium chloride blocks the growth and reproduction of microorganisms that cause rotting. The technology of this method is almost the same for all vegetables, but tomatoes require a special approach. What recipes for pickling tomatoes for the winter should you choose, and how to make the taste of the preparation unforgettable?

Easy to prepare

It’s hard to believe that just a couple of centuries ago this vegetable in Rus' was considered an inedible and useless overseas “curiosity.” There was even a misconception that the fruits were poisonous. But today agriculture has more than 2 thousand species. How to understand such diversity and choose the “right” tomatoes? After all, when pickling, it is so important to preserve the shape and juiciness of the vegetable.

Pickling tomatoes for the winter: “tomato” subtleties

Tomatoes, unlike some vegetables, such as cucumbers or zucchini, have their own unique bouquet of taste. In order not to drown out the taste and aroma of tomatoes, when pickling them you need to use about half as many spices as when preserving the same cucumbers. High-quality pickling of tomatoes requires compliance with four rules.

Do not use large containers. Hard cucumbers can be pickled in large containers, even in a barrel. For tomatoes, it is advisable to use smaller dishes - containers of 1-10 liters. Because they deform under their own weight.
Make a stronger brine. The sugar concentration in tomatoes is higher than in cucumbers, so more salt is needed for preservation. Traditionally, brine for green fruits is made using a ratio of 300-400 g per 5 liters of water, and for ripe ones - 250-350 g.
Correctly calculate the ratio. Typically, the amount of fruit and brine takes up half the volume of the dish: 1.5 kg of fruit and 1.5 liters of brine are placed in a three-liter container. A deviation from this indicator by 100 g (or 100 ml) is allowed when the density of the masonry increases or decreases.
Consider the duration of the fermentation process. Fermentation lasts approximately two weeks at a temperature of 15-20°C (cold method). This is due to the fact that tomatoes, especially unripe ones, accumulate a toxic substance - solanine.

Choosing a “pot-bellied” vegetable...

When choosing “material” for future harvesting, carefully inspect the fruits. Unspoiled ones, the skin of which is not damaged, should be used. It is worth paying attention to two more nuances.

Preference for the plum form. These fruits are covered with a dense peel, which does not allow them to deform during preservation, and at the same time they are juicy and fleshy inside. The following varieties of tomatoes are perfect for pickling: “Humbert”, “Mayak”, “Gribovsky”, “Fakel”, “Novinka”, “De Baro”, “Titan”, “Ermak”, “Bison”.
Degree of maturity. Green tomatoes hold their shape well and are also of medium ripeness. However, you can also pickle ripe, red fruits, although you need to handle them more carefully.

Tomatoes will be better salted if you put fruits of the same variety and approximately the same size in one jar.

...and other ingredients

In addition to tomatoes, salting requires water and salt. Regular table water, iodized cannot be used. The originality of the preparation is achieved through spices. Pairs perfectly with tomatoes:

dill;
Red pepper;
parsley;
celery;
garlic;
tarragon.

To keep the tomatoes strong and elastic, oak and cherry leaves, which contain a large amount of tannins, are thrown into the container with pickling.

Technology: 3 ways

Before you start salting, it is necessary to carry out preparatory measures. Before salting tomatoes in jars for the winter, the tomatoes must be thoroughly washed without damaging the skins, laid out on towels and allowed to dry, and then carefully remove the stems. All other vegetables from the selected recipe, herbs and leaves are also thoroughly washed and freed from excess water. Pickling containers and lids must be washed with laundry soap or soda and sterilized. If vegetables are cold-pickled, sterilization of containers is not necessary. There are three methods of pickling:

cold - room temperature brine is used;
hot – boiling brine is used;
without brine - whole fruits are pickled in tomato puree.

Each of these methods has its own specifics, which are reflected in the table below.

Table - Features of salting methods

Method	Peculiarities
Cold	- The fruits are not deformed; - long fermentation process (6-14 days); - sterilization of jars is not required; - vegetables retain more nutrients
Hot	- Tomatoes may become deformed and crack; - the method is more suitable for green fruits; - some nutrients are lost; - jars need sterilization; - there is no fermentation process
Without brine	- Sterilization of jars is necessary; - the workpiece turns out juicy; - this method is great if there are a lot of cracked and overripe fruits

7 cold methods...

In the recipes below, except for the last one, the brine is prepared in the same way. Salt, for better dissolution, is poured with half a glass of hot water, diluted with the remaining volume of cold water according to the recipe. The brine settles and is filtered through gauze folded in several layers.

Authentic

Peculiarities. This “grandmother’s” recipe has remained unchanged for several generations. The main rule is tomatoes and nothing but them. Well, maybe a couple of spices for flavor.

Ingredients:

main ingredient – 1.5 kg;
water – 1.5 l;
salt – 150 g;
hot pepper - one pod;
dill – 50 g;
parsley, tarragon and celery – 15 g;
currant leaves - two pieces.

Technology

Make a brine.
Place a third of all the greens in a jar.
Place tomatoes, alternating them with herbs.
Pour in the brine.
Close with lids and keep at 15-20°C for two weeks: the brine should become cloudy during this time.
Clean the surface of the tomatoes from foam and mold, add fresh brine to the container.
Roll up and store in a cool place.

You can add chopped onions to the pickling.

With bell pepper

Peculiarities. Any spices in this recipe, as in any other, can be changed to your taste, but the salt concentration cannot be adjusted.

Ingredients:

main ingredient – 10 kg;
water – 8 l;
salt – 0.5 kg;
sweet pepper – 250 g;
hot pepper - one pod for each jar;
garlic – 30 g;
dill – 150 g.

Technology

Prepare the brine.
Remove the sweet pepper from seeds and stalks, cut into strips, and remove the skin from each clove of garlic.
Place the main ingredient in jars, alternating with layers of herbs, bell pepper and garlic.
If desired, place a pod of hot pepper in each container.
Pour in brine and close.
Leave for 10-12 days at 15-20°C.
Clean the tomatoes from mold and foam, add fresh brine to the container.
Roll up.

With horseradish and garlic

Peculiarities. This preservation can be made more spicy by doubling the amount of horseradish and cutting the hot pepper before putting it in the jar. In this case, you need to add 200 g of dill, and take not 400, but 600 g of salt.

Ingredients:

main ingredient – 10 kg;
water – 8 l;
salt – 400 g;
garlic – 150 g;
horseradish root – 20 g;
tarragon – 25 g;
hot pepper - one pod for each jar.

Technology

Make a brine.
Peel the horseradish, cut into large pieces, peel the garlic cloves and cut in half. Place the tomatoes in jars, alternating with herbs and seasonings.
If desired, add hot pepper to each container.
Pour in brine and leave in a warm room for 12 days.
Peel the tomatoes, add fresh brine, roll up and place in a cool place.

Cinnamon

Peculiarities. Tomatoes salted with cinnamon have a spicy, warming taste. You can add other spices to this preparation, but it is better to do without dill so as not to interrupt the oriental aroma.

Ingredients:

main ingredient – 10 kg;
water – 10 l;
salt – 0.5 kg;
cinnamon - one and a half small spoons;
bay leaf – 5 g.

Technology

Place tomatoes in jars, placing bay and cinnamon between the vegetables.
Pour in brine and close.
Keep for 10-12 days at 15-20°C.
Peel the fruits, add fresh brine, and roll up.

With green fruits

Peculiarities. This preparation can be made without heat treatment of the fruits, but then they will turn out to be a little harsh for everyone.

Ingredients:

green tomatoes – 10 kg;
water – 5 l;
salt – 250 g;
sugar – 200 g;
dill – 200 g;
currant leaves – 100 g.

Technology

Make a brine.
Keep the tomatoes in boiling water for one or two minutes, then cool with running water.
Place the cooled tomatoes in jars mixed with herbs.
Pour sugar into each container and pour in brine.
Leave in a warm place for six to seven days.
If necessary, peel the fruits and pour fresh brine into the container.

Pickled green tomatoes are a popular dish in Georgia. Prepared according to the recipe described, they turn out fragrant and crispy.

With carrots

Peculiarities. Carrots will prevent tomatoes from turning sour. Therefore, you can pickle tomatoes coldly in a bucket or large enamel pan. There is no need to remove the stem from tomatoes; this will help the fruit retain its shape.

Ingredients:

tomatoes and carrots in a ratio of 10:1;
salt at the rate of 0.5 kg per bucket of water;
garlic, bay leaf, parsley, hot pepper and other spices to taste.

Technology

Make a brine.
Place the tomatoes in a prepared bowl, sprinkle with chopped carrots and spices.
Pour brine over vegetables.
Cover the workpiece with a natural cloth napkin on top, place a large wooden cutting board, and press down with a weight.
Place the container in a cool place. In this way, tomatoes can be stored all winter.

As soon as mold appears on vegetables, it should be removed immediately with a clean napkin.

With cloves

Peculiarities. For this method, the brine is prepared in a special way. Mix salt and sugar in a full volume of water and add laurel. Boil for about five minutes, then cool.

Ingredients:

main ingredient – 1.5 kg;
water – 2 l;
garlic - three to four cloves;
hot pepper - pod;
parsley - two sprigs;
dill - two umbrellas;
cherry and currant leaves - three pieces each;
cloves - two or three buds;
mustard beans - a small spoon;
allspice - two peas;
bay leaf - two pieces;
salt – 4 large spoons;
sugar - a small spoon.

Technology

Prepare the brine.
Place some of the greens in a jar, then the tomatoes, and put peppers between the fruits. Cover the vegetables with herbs and sprinkle with mustard.
Pour in the brine. Close the jar.
Refrigerate for three weeks.

You can mix a teaspoon of citric acid into the brine along with sugar and salt. This will give the tomatoes a characteristic sourness and extend the shelf life of the product.

...and 5 hot ones

When implementing the hot method, experienced housewives recommend making a puncture near the stalk of each tomato with a toothpick or a needle before placing the vegetables in jars. This measure will prevent cracking of the fruit.

Classical

Peculiarities. This method can be used to preserve tomatoes, apples, plums and even beets. To do this, the components are laid out in the following sequence: half the greens, apples (or other fruits or vegetables), tomatoes, the remaining greens.

Ingredients:

main ingredient – 2-3 kg;
water;
salt - two large spoons;
sugar - two to four large spoons;
vinegar 9% - large spoon;
cherry, horseradish, currant leaves;
parsley;
dill;
garlic, black peppercorns to taste.

Technology

Place half the leaves and herbs, garlic and pepper into jars, then put the tomatoes, and on top there is another layer of leaves and herbs.
Pour in boiling water and wait five minutes.
Carefully pour the water into the pan, stir in the sugar and salt and boil for five minutes. At the end, add vinegar.
Pour the brine into the jars and roll up.
Turn them upside down and place them on a tray or baking sheet. After complete cooling, store in a cool place.

Jars can be sterilized in any way: in the oven, slow cooker, microwave or steam bath.

With carrot tops

Peculiarities. A jar of tomatoes salted in this way will have not only an unusual appearance, but a very original and memorable taste. It is advisable to take tops from large vegetables.

Ingredients:

main ingredient – 15-20 pieces of medium size;
water – 1 l;
salt - a large spoon;
sugar - four large spoons;
vinegar 9% - large spoon;
carrot tops - four to five branches;
aspirin – one tablet.

Technology

Place some of the carrot tops in a liter jar.
Fill the container with tomatoes.
Cover the top with small sprigs of tops.
Pour water into the pan, stir sugar and salt, boil and cook over medium heat for three to four minutes.
Pour the brine into the tomatoes, cover and leave for 10-15 minutes.
Carefully pour the liquid into the pan, return to a boil and cook over medium heat for five minutes. The container with vegetables must be covered with a lid.
Pour the brine into the jar and wait seven to ten minutes.
Pour the liquid into a saucepan and boil for five minutes.
Crush an aspirin tablet and pour the powder into a jar.
Pour the solution into the tomatoes, pour vinegar into the container, and cover with a lid.
Let sit, rotating the jar from side to side to release excess air.
When all the air bubbles have come out, screw the jar on, turn it upside down and wrap it in a blanket.
After a day, store it for storage. The workpiece will be ready after two to three months.

If you salt tomatoes with aspirin, the tomatoes will last longer and the jar will not “explode.”

In a saucepan

Peculiarities. The pan should be thoroughly washed with soda or laundry soap and doused with boiling water.

Ingredients:

main ingredient - how much will go into the pan;
salt at the rate of 350 g per 5 liters of water;
spices to taste: garlic, black peppercorns, basil, mint, cherry and currant leaves, dill.

Technology

Place the tomatoes in a saucepan, adding spices to the fruits; there must be a layer of greens on top.
Dissolve salt in water, put on fire and boil for five minutes.
Cover the tomatoes placed in a bowl with a large plate (the diameter should be approximately equal to the diameter of the inner walls of the pan) and pour the brine into the container directly on top of the plate to the brim.
Close the container with a lid.
Keep it cool. The tomatoes will be ready in a month.

Pickling tomatoes using a hot method does not allow you to store vegetables in a pan for a long time. It is advisable to place them in jars after the tomatoes are ready.

With garlic filling in honey brine

Peculiarities. Salted tomatoes in jars will acquire an exotic taste if prepared with honey.

Ingredients:

main ingredient - how much will go into a three-liter jar;
salt - two large spoons per liter of water;
honey – 1.5 large spoons per liter of water;
parsley and garlic - to taste.

Technology

Grind the garlic with a press and mix with finely chopped parsley.
Using a sharp knife, cut the stems out of the tomatoes, making a hole down to the middle of the fruit.
Push a mixture of garlic and herbs into the resulting “pits”.
Place the tomatoes in a jar.
Stir salt and honey in water and boil.
Pour the brine into a jar and wait ten minutes.
Carefully pour the liquid into the pan and boil.
Pour into a jar, screw on the lid.

Express recipe

Peculiarities. If you have stomach problems, it is better to use recipes for pickling tomatoes without vinegar. The described option is perfect for this, and the preservation will be ready after a few days. Another peculiarity of the method is that it is not whole tomatoes that are salted, but chopped ones.

Ingredients:

tomatoes – 2 kg;
water – 5 l;
salt - two large spoons;
garlic - head;
sugar - ten large spoons;
dill - a bunch;
hot pepper to taste.

Technology

Place dill, pepper and garlic in a jar, and tomatoes cut in half on top. Place the second part of the herbs and garlic on top.
Boil water, stir in sugar and salt, leave over medium heat for five minutes.
Pour the brine into the containers with the workpiece, close the lids.
Leave for 24 hours at 20°C.
Keep cool. After three days, the pickling is ready.

By adding celery as a spice, you can get a special, unconventional taste of salted tomatoes.

Without brine

Preparing salted tomatoes without brine involves an additional step: preparing tomato puree. This is where “illiquid goods” come in handy in the form of bruised and cracked fruits, which are not suitable as the main ingredient in other methods.

Traditional

Peculiarities. The tomato mass for this recipe is prepared from overripe vegetables processed in a blender. First, you need to remove the skin from the fruit.

Ingredients:

whole tomatoes – 5 kg;
tomato mass – 5 kg;
salt – 250 g;
currant leaves - 15-20 pieces.

Technology

Spread the leaves at the bottom of the jars, then lay the tomatoes, sprinkle the fruits with salt, then again the leaves, again the main ingredient and again the salt. Continue until containers are full.
Pour the tomato mixture into the container.
Close the jars and keep for six to seven days in a room where the temperature is maintained at 15-20°C, then transfer the containers to cool storage.

With mustard

Peculiarities. Salted tomatoes with mustard captivate with their delicate spiciness. In addition, mustard acts as an additional preservative.

Ingredients:

whole tomatoes and tomato puree – 5 kg each;
salt – 150 g;
currant leaves – 125 g;
mustard powder - half a small spoon.

Technology

Prepare a puree from cracked and overripe tomatoes by processing the fruits in a meat grinder. Grind the mixture through a sieve to remove seeds and skins.
Line the bottom of the jars with leaves, lay out a layer of whole tomatoes, sprinkle with salt mixed with mustard. Then repeat the sequence: leaves - tomatoes - a mixture of salt and mustard. Continue until the jars are full. The last layer must be leaves.
Pour tomato puree over the preparation.
Close the containers with lids, keep for six to seven days at a temperature of 15-20°C, then put in a cool place for storage.

They say that if you dream of salted tomatoes, expect changes, and unfavorable ones. Therefore, it is better to enjoy pickles not in a dream, but in reality. Moreover, to salt tomatoes for the winter, you will not need either culinary talents or exotic ingredients. A little free time and a couple of interesting recipes - and the original preparation is ready.

Reviews: “Almost like grandma did”

I can preserve tomatoes using a similar recipe, in the sense of salt-sugar-vinegar proportions. I put tomatoes, a little onion rings, carrot slices, garlic, a piece of hot red pepper (or more - if it’s spicier), a couple of pieces of red sweet pepper, peppercorns and bay leaves, and from the greenery I only put celery - a very aromatic and tasty brine then in jar.
Belli$, http://forum.say7.info/topic46297.html

This is the second year I’ve been making these tomatoes – very, very tasty! and, what is very important for me personally, there is always a stable result - on the 4th day the tomatoes are perfect) there has never been any mold. And even my terribly picky mother said: “Delightful! almost like my grandmother did in my childhood))"
marra_odessa, http://www.povarenok.ru/recipes/show/86191/

The most difficult thing is to prepare the jars, lids and all the ingredients; the process of pickling and canning itself takes very little time. For a 1 liter jar it takes approximately 0.5 kg of tomatoes and 0.5 liters of marinade. The exact volume will depend on the size of the tomatoes.

Canned vegetables are sold everywhere, but many housewives still prefer to pickle their own tomatoes for the winter. It’s not surprising, because homemade food is much tastier, prepared from fresh vegetables and does not require large financial costs.

If you don’t have any favorite cooking recipes, check out the article. She will teach you how to salt tomatoes in different ways and in different dishes.

Calorie content of salted tomatoes

Calorie content does not exceed 15 kcal per 100 grams. So the snack is ideal for dietary nutrition.

The benefits of salted tomatoes are due to their rich composition. They contain a lot of vitamins, phosphorus, magnesium and potassium. In order for salted tomatoes to better preserve all this goodness, it is recommended to prepare them for the winter in their entirety, just like eggplants.

Tomatoes also contain lycopene. This substance, being a powerful antioxidant, helps in the fight against many diseases. Regular consumption of salted tomatoes significantly reduces the likelihood of heart disease.

Salted tomatoes have an anti-inflammatory and antibacterial effect on the body. And remember, the greatest benefit to the body comes from vegetables that were not pickled with vinegar, the effect of which on the digestive system cannot be called beneficial.

Classic pickling recipe for the winter

The popularity of the classic technology for preparing salted tomatoes is constantly growing. The secret is that it helps to prepare a quality product, a gourmet find.

Ingredients:

Tomatoes – 2 kg.
Vinegar – 1 tablespoon.
Salt – 2 tablespoons.
Sugar – 4 tablespoons.
Currant, cherry and horseradish leaves.
Celery, dill, parsley.
Peppercorns, garlic.

How to cook:

Rinse tomatoes, leaves and herbs with water and dry, then place in prepared jars. Place some leaves, herbs and garlic on the bottom, tomatoes on top, then another layer of herbs.
Pour boiling water over the contents of the jars and leave for 5 minutes. Then carefully pour the liquid into a saucepan, add salt and sugar, and boil. Pour the resulting brine over the tomatoes, add a little vinegar to each container and roll up.
Wrap the roll up and leave it upside down under the blanket until it cools. After this, move the workpiece into the cold to await further fate.

Video recipe

Important! Experienced chefs recommend using a toothpick to make a hole in the stem area of each tomato before putting it in a jar. This simple technique prevents cracks on the surface when exposed to hot water.

How to cook salted tomatoes in a jar

Now let's look at the simplest way to prepare salted tomatoes. It is simple, fast and does not require large financial and physical costs. The finished snack tastes simply delicious.

Ingredients:

Tomatoes – 1.5 kg.
Dill – 1 bunch.
Chili – 1 pc.
Currant leaves – 2 pcs.
Salt – 3 tablespoons.
Water – 2 liters.
Celery and parsley.

Preparation:

Boil a liter of water, add salt and stir. Combine the resulting mixture with the remaining cold water. After an hour, strain the brine.
Place greens at the bottom of the prepared jars, place washed tomatoes without stems on top, making layers of seasonings. Proceed carefully so that the fruits do not bruise.
Pour brine over the tomatoes, cover with nylon lids and leave in the room for 2 weeks. Then remove the foam and mold from the salted vegetables, add fresh salt solution, roll up the jars and refrigerate.

You simply cannot find a simpler recipe. The finished snack can be stored for a long time and will always accompany mashed potatoes or fried potatoes.

How to pickle green tomatoes

At the end of the vegetable season, many housewives are left with unripe tomatoes in the garden. The question arises, what to do with such a harvest? There is a solution - salting. Salted green tomatoes have a piquant taste and are considered a good alternative to pickles. And paired with salted beets and pepper you get an excellent assortment of vegetables.

Ingredients:

Green tomatoes – 1 kg.
Currant leaves – 7 pcs.
Dill - 2 umbrellas.
Garlic – 3 cloves.
Horseradish leaves – 3 pcs.
Hot pepper – 1 pc.
Salt – 2 tablespoons.
Water – 1 liter.

Step-by-step preparation:

Remove the stem from each vegetable and rinse with water.
Make a bed of herbs at the bottom of a two-liter jar and place tomatoes on top. Cover with the remaining herbs, add cloves of garlic and hot pepper without seeds.
Pour water into a large bowl, add salt and wait until an even thin layer forms at the bottom. After two minutes, pour the water into the jar of tomatoes. Close the jar with a plastic lid, previously scalded with boiling water.

Video cooking

The best place to store salted green tomatoes at home is in the refrigerator, basement or cool pantry. A month after corking, the appetizer is ready for tasting.

How to pickle tomatoes in a barrel

The recipe for salted tomatoes in a barrel is suitable for housewives with a large family. It allows you to prepare a lot of delicious vegetables in one go. The main thing is to have a suitable storage space.

Ingredients:

Tomatoes – 20 kg.
Salt – 900 g.
Garlic – 10 cloves.
Horseradish leaves – 10 pcs.
Hot pepper – 1 pc.
Cherry and currant leaves - 15 pcs.
Dill seeds – 50 g.
Water – 15 liters.

Preparation:

Prepare your ingredients. Peel the tomatoes, rinse with water, rinse the greens, and peel the garlic.
Cover the bottom of the barrel with herbs, add dill seeds and a few cloves of garlic. Place a layer of tomatoes on top. Repeat layers until the barrel is full. The main thing is that there are a few centimeters left to the top. Place a horseradish leaf torn into large pieces on top of the vegetables.
Make a brine by mixing salt and water. Pour the resulting mixture over the tomatoes, cover with a piece of clean gauze, place a circle and a weight on top. After two decades, the appetizer is ready.

The method of storing tomatoes for the winter in a barrel has been used in many countries since ancient times. And every year its popularity increases, because the finished product is perfect in terms of taste and aroma.

Pickled tomatoes for the winter - the best recipe

Housewives marinate tomatoes in different ways, and in each individual case the finished dish differs in taste, sweetness and degree of spiciness. I like the honey brine based recipe. Pickled tomatoes prepared in this way are incredibly tasty and retain maximum nutrients.

Ingredients:

Tomatoes – 2 kg.
Water – 3 liters.
Garlic – 2 heads.
Honey – 180 g.
Vinegar – 60 ml.
Salt – 60 g.
Currant and horseradish leaves, dill.

Preparation:

Rinse the tomatoes with water, cut off the stalk area, and push one clove of garlic into the resulting hole.
Pour boiling water over spices and herbs and place in prepared jars. Fill the containers with prepared tomatoes and cover with lids.
Pour water into a saucepan, add salt, vinegar and honey, and boil. Fill the jars with hot brine. After 15 minutes, drain the brine and repeat the procedure. After the third approach, roll up the jars and wrap them until they cool.

Store jars of pickled tomatoes in the cold. The honey snack will reach readiness and reveal its taste in a week.

Helpful information

The methods for pickling vegetables are almost identical, with the exception of some nuances. I will share a few secrets that will help you prepare the perfect pickled tomatoes.

For pickling, use “cream”. These tomatoes have thick skin and a fleshy structure. Additionally, they are not subject to deformation during the salting process.
Any container is suitable for pickling cucumbers. In the case of tomatoes, I do not recommend using barrels and other large containers, otherwise the product will collapse under its own weight. The best solution is a glass container with a volume of 3-5 liters.
Tomatoes have a pronounced taste and aroma, so it is not necessary to add a lot of herbs and spices. Tomatoes go best with dill, garlic, red pepper, parsley, celery, horseradish and currant leaves.
Tomatoes are rich in solanine. This substance slows down the fermentation process, so at 20 degrees the snack reaches readiness no earlier than after 2 weeks.

Pickling vegetables has always been the best way to prepare them for future use. Thanks to the large amount of salt and lactic acid, vegetables are stored well for a long time, because it is salt that kills many putrefactive bacteria, which cause vegetables to spoil under normal conditions.

Almost any vegetables can be salted: cabbage, cucumbers, eggplants, zucchini, tomatoes.

The technology for pickling some vegetables - for example, cucumbers and tomatoes - is almost the same. But there are some features that housewives should be aware of.

Subtleties of cooking

Plum-shaped tomatoes are best suited for pickling - such as Fakel, Humbert, New Transnistria, De Barao, Mayak, Titan, Volgogradsky, Ermak, Gribovsky, Bison. These tomatoes have a thick skin, they are fleshy and are not so deformed when salted.
Ripe tomatoes produce products of excellent quality, but they are often deformed during the pickling process, so such tomatoes must be handled very carefully.
Pickles made from tomatoes of pink ripeness and blanzhevoy are not damaged during pickling and are very tasty when finished. Green tomatoes, as well as fruits of milky ripeness, are often salted.
Unlike cucumbers, which can be pickled in large barrels, it is advisable to pickle tomatoes in a small container. In it they will not crumple under their own weight. Therefore, the best containers for pickling tomatoes are glass jars with a capacity of 3 to 10 liters.
The technology for pickling tomatoes is the same as for cucumbers. But due to the fact that tomatoes contain more sugar, a little more salt is required for pickling them. For ripe tomatoes, prepare brine at the rate of 500-700 g of salt per 10 liters of water. For brown and green tomatoes, take 600-800 g of salt per 10 liters of water.
Calculating the amount of tomatoes and brine is easy. When the tomatoes are packed tightly into the jar, half of its volume remains for brine. For example, 500-600 g of tomatoes and 500 ml of brine are placed in a liter jar, 1.5 kg of tomatoes and 1.5 liters of brine are placed in a three-liter jar. Of course, there may be an error of 100 ml or 100 g in one direction or the other. It all depends on the size of the tomatoes and the packing density.
Tomatoes have a pronounced taste and aroma, so pickling them requires half as much herbs as cucumbers. The most commonly used are dill, garlic, red pepper, blackcurrant leaves, celery, parsley, and tarragon. Along with this greenery, cherry or oak leaves, rich in tannins, are added. Thanks to them, the tomatoes are strong and elastic.
Tomatoes, especially unripe ones, contain solanine, so fermentation proceeds more slowly than that of cucumbers, and at a temperature of 15-20° it ends in about 2 weeks.
There are many recipes for salted tomatoes. They can be spicy, non-spicy, with sweet pepper, garlic, with cherry and blackcurrant leaves. They are pickled in tomato juice, mustard, cinnamon and even sugar.
Salted tomatoes are stored in glass jars in a room with an air temperature of 0 to 2°. Tomatoes are ready in about 1-1.5 months.

Salted tomatoes in jars: classic

red tomatoes – 1.5 kg;
red pepper - pod;
black currant leaves – 2 pcs.;
green dill – 50 g;
celery, parsley, tarragon – 15 g.

For the brine:

water – 1.5 l;
salt – 50-60 g.

Cooking method

Prepare clean jars.
Make the brine. To do this, dissolve salt in a small amount of hot water. Mix with the rest of the cold water. After the brine has settled, strain it through a linen cloth.
For pickling, select strong red or pink tomatoes of the same size. Wash thoroughly in a basin, changing the water several times, or under the tap. Remove the stems.
Wash all greens well. Let the water drain.
Place 1/3 of all the greens at the bottom of the jar. Place the tomatoes tightly, layering with spices, being careful not to crush them.
Fill with brine. Place the jars in a room with an air temperature of 15-20°. Close with nylon lids. Leave for 2 weeks. During this time, lactic acid fermentation will occur: the brine will become cloudy, part of it will be absorbed into the tomatoes.
Free the surface of the tomatoes from mold and foam. Add fresh saline solution up to the neck of the jars.
Seal the jars hermetically with sterile lids and put them in a cold room or put them in the refrigerator.

Tomatoes with garlic, mild in jars

Ingredients:

tomatoes – 10 kg;
horseradish root – 20 g;
garlic – 150 g;
tarragon – 25 g;
hot pepper - several small pods according to the number of jars.

For the brine:

water – 8 l;
salt – 400 g.

Cooking method

Prepare the brine in advance. Dissolve the salt in the water, let the brine settle. Strain.
Select strong tomatoes. Wash in cold water. Remove the stems.
Peel the garlic and rinse in water. Cut large cloves in half.
Peel the horseradish root and wash under running water. Cut into slices. Wash the greens and peppers.
Place the tomatoes tightly in the jars, layering with herbs and spices. Place one pepper in each jar.
Fill with brine and close with nylon lids. Leave in a warm place for 12 days.
Then remove any mold or foam from the surface of the tomatoes. Add fresh brine to the jars. Roll up hermetically or close with regular lids and lower into the cellar.

Note: To make the tomatoes spicy, increase the amount of horseradish, and put the peppers in the jars in cut form. It is recommended to put dill in these tomatoes: for 10 kg of tomatoes you will need 200 g of dill. For 8 liters of water, take 600 g of salt.

Salted tomatoes with sweet peppers in jars

Ingredients:

tomatoes – 10 kg;
garlic – 30 g;
dill greens – 150 g;
sweet capsicum – 250 g;
hot pepper - several small pods according to the number of jars.

For the brine:

water – 8 l;
salt – 500 g.

Cooking method

Make the brine. Dissolve salt in water. Let the brine settle, then filter it through a cloth.
Prepare clean jars with lids.
Select ripe, firm tomatoes. Wash. Remove the stems.
Peel the garlic and wash it.
Wash the bell pepper, cut in half, remove the seeds. Cut the halves into long slices. Rinse the dill with cold water.
Place tomatoes in jars, layering with herbs, garlic and pepper slices.
Fill with brine. Leave for 10-12 days in a warm (up to 20°) place.
After lactic acid fermentation is complete, remove foam and possible mold from the surface of the tomatoes. Fill the jars with new brine. Close the lids and put them in the cellar. Or seal it tightly.

Salted tomatoes in tomato juice in jars

Ingredients:

tomatoes – 10 kg;
black currant leaves – 250 g;
tomato puree – 10 kg;
salt – 300 g;
dry mustard – 1 tsp.

Method of use

Select strong, ripe tomatoes. Wash well and remove stems.
Prepare the tomato mass. To do this, take overripe, cracked tomatoes. Wash them. Twist through a meat grinder. If you want puree without skin and seeds, rub it through a sieve.
Prepare clean jars with lids.
Wash the greens.
Mix salt with mustard.
Place currant leaves at the bottom of the jars. Place a layer of tomatoes. Sprinkle with salt mixture. Add currant leaves again. Place tomatoes on them. When you fill half the jar, pour the tomato mixture over the tomatoes. Repeat layers with leaf, tomatoes, salt.
Cover the top layer of tomatoes with currant leaves. Fill the jar to the top with tomato mixture.
Close the jars with lids and leave for 6 days at an air temperature of 15-20°. Then top up the jars with tomato. Close with nylon lids. Store in a cool place.

Salted tomatoes with cinnamon in jars

Ingredients:

tomatoes – 10 kg;
bay leaf – 5 g;
cinnamon – 1.5 tsp.

For the brine:

water – 8 l;
salt – 500 g.

Cooking method

Prepare the brine in advance. To do this, dissolve salt in water. When the brine has settled, strain it.
Select red, firm tomatoes. Wash them. Remove the stems.
Pack the tomatoes tightly into the jars, but do not crush them. Place a bay leaf and cinnamon into each jar, distributing equally among the entire number of tomatoes.
Fill with brine. Close with nylon lids. Leave for 10-12 days in a room at an air temperature of 15-20°.
After this time, remove foam and possible mold from the surface of the tomatoes. Top up the jars with freshly prepared saline solution. Store in a cool place.

Green salted tomatoes in jars

Ingredients:

green tomatoes – 10 kg;
dill greens – 200 g;
black currant leaves – 100 g;
sugar – 200 g.

For the brine:

water – 5 l;
salt – 250 g.

Cooking method

Prepare the brine in advance. When it has settled, strain.
Select green tomatoes and wash them. Remove the stems.
Wash the greens.
Drop the tomatoes in small batches into boiling water and blanch for 1-2 minutes. Cool quickly under running water. You can do without heat treatment, but in this case the tomatoes will be harsh.
Place cold tomatoes tightly in clean jars, topping with herbs. Pour sugar into each jar.
Fill with brine. Leave in a warm place to ferment for 6-7 days. Add fresh brine. Close with nylon lids. Store in a cool place.

Salted tomatoes in their own juice in jars

Ingredients:

red tomatoes – 10 kg;
currant leaves – 30-40 pcs.;
tomato mass – 10 kg;
salt – 500 g.

Cooking method

Wash the ripe tomatoes and remove the stems.
Rinse freshly picked currant leaves in clean water.
Place currant leaves at the bottom of clean jars. Place the tomatoes. Sprinkle with salt. Add currant leaves again, then tomatoes. Sprinkle with salt again. Fill all the jars this way.
Prepare tomato mass from overripe tomatoes, which you first wash in cold water. Pour it over the tomatoes.
Close the jars with lids and keep them indoors at 15-20° for about 6-7 days. When fermentation is over, transfer to a cool place - a cellar or refrigerator.

Salted tomatoes with cloves in jars

Ingredients (for a three-liter jar):

tomatoes – 1.5 kg;
dill - 2 umbrellas;
parsley - 2 sprigs;
black pepper – 5 peas;
allspice – 2 peas;
cloves – 2-3 buds;
cherry and black currant leaves - 3 leaves each;
mustard seeds – 1 tsp;
hot pepper – 1 pod;
garlic – 3-4 cloves.

For the brine:

water – 2 l;
bay leaf – 2 pcs.;
salt – 4 tbsp. l.;
sugar – 1 tsp.

Cooking method

For pickling, select red ripe plum-shaped tomatoes with thick skin. Wash thoroughly. Remove the stems.
Rinse dill, parsley, cherry and currant leaves in plenty of cold water.
Peel the garlic and wash it. Wash the pepper pods, cut off the dried part of the stalk. Do not damage the flesh, otherwise the tomatoes will turn out spicy.
Prepare clean jars with lids.
Place some of the spices at the bottom of each jar. Then fill the jars with tomatoes. Place pepper between the fruits. Cover the top layer of tomatoes with herbs. Sprinkle mustard seeds.
Pour water into a saucepan, add salt, sugar and bay leaf. Boil the brine for 5 minutes. Remove it from the stove and cool.
Pour cold brine over the tomatoes. Cover with plastic lids.
Place the jars in a cool place for 3 weeks.

Note to the hostess

You can change any of these recipes to your taste by replacing one herb with another. But do not reduce the amount of salt, otherwise the tomatoes may turn sour. Also, do not neglect the rules of sanitation. By fulfilling all the requirements, you will end up with delicious salted tomatoes.

Before starting to prepare various pickles and preserves, any housewife must first properly sterilize the jars.
The sterilization process is simple, although it takes an extra five to seven minutes. However, despite the time spent, you will protect yourself from problems with cloudiness or souring of the cans later during storage.

Today I will share this recipe with you.
In general, there are many ways to pickle tomatoes: in barrels, in jars, pickling, in their own juice, etc. But I’ll tell you my way, the one I’m used to. For my family it is very tasty.

So, in order to deliciously pickle tomatoes for the winter, we will need the following ingredients:

- tomatoes are the same, medium size – 9-10 pieces
- salt (according to the scheme - see the recipe itself)
- sugar (according to the scheme - see the recipe itself)
- bay leaf (3-4 leaves),
- dill seeds (a handful),
- allspice peas (6-8 pieces),
- cloves (6-8 pieces)
- garlic – 4-5 cloves
- water.

We will do the salting in two-liter jars. The fact is that sometimes in winter you take out a three-liter jar, open it, everyone eats a little bit, and this jar sits in the refrigerator, sour, covered with mold, until you throw it out completely.
Therefore, in recent years, I decided not to waste my money and my strength, but to carry out the salting in two-liter jars.

So, step by step recipe .

1) Step one.
Preparing the ingredients.

2) Step two.
Place ingredients in jars.

At the very bottom we place garlic, bay leaf, allspice, and cloves.
On top – fill the jar with tomatoes. After the first layer of tomatoes, pour dill seeds into the jar. Then we lay the next layers of tomatoes to the very top (as in the photo).

3) Step three.
Filling it for the first time.

Fill the contents of the jar with boiling water from the pan for the first time and let it brew for five minutes. Then pour it back into the pan and put the pan back on the fire.
While the pan is on the fire, pour salt and sugar into the water according to the following scheme:

The usual ratio is 2 tablespoons salt - 3 tablespoons sugar,
- if the tomatoes are sour, then the ratio should be as follows: for 2 tablespoons of salt - 8 tablespoons of sugar,
- if you want the finished tomatoes to be sweeter, then the ratio should be this: for 3 tablespoons of salt - 16 tablespoons of sugar.

4) Step four.
Fill it a second time.

As soon as our brine in the pan has boiled, pour it into our jar of tomatoes a second time. Fill to the very neck.
Finally, add two teaspoons of 70% vinegar directly to the jar.

5) Step five.
We twist it.

Cover the jar with a metal lid that has also been sterilized in advance and screw it on.
Then we turn the jar of salted tomatoes upside down with the lid and quickly place it on a blanket and cover it with a blanket (as in the photo) so that it does not cool down for a long time, so that the hot brine penetrates better into the tomatoes.

So, basically, I told you the secret of how to salt tomatoes.
Fast and reliable. Everything takes me 30 minutes for three two-liter jars.
The shelf life of pickles with tomatoes is 1-2 years in the cellar. In warm conditions - up to 1 year.