Salted or pickled tomatoes are a tasty and healthy winter snack. There are several ways to pickle tomatoes for the winter, each of which has its own characteristics. Tomatoes are canned and pickled fresh, in their own juice, with vinegar, herbs and garlic using the cold or hot pouring method. They go well with various vegetables, herbs and spices, and the cooking process itself does not take much time.

Sealing tomatoes for the winter - cooking secrets

Before using one of the delicious recipes for pickling tomatoes, you need to know some features, namely:

• For good salting, choose medium and small sized tomatoes (cherry tomatoes); large fruits are best preserved in slices or juiced from them for the winter.
• You should not mix different varieties of tomatoes in one container or vegetables that differ greatly in size.
• To prevent cracking of tomatoes after salting, during the cooking process they are pierced with a toothpick or a needle in several places.
• Most often, these vegetables are salted in a plastic and wooden barrel, bucket, pan or glass jars, which are thoroughly washed before storing and, if necessary, sterilized under steam or boiling water with soda for 20-30 minutes.
• Any variety of tomatoes is suitable for preparing salads and appetizers: yellow, red, pink and unripe green fruits. In particular, canning of different types depends on the chosen recipe and the additives used.
• Tomatoes can be combined with any vegetables and herbs, but the most traditional seasonings are garlic, pepper and various herbs. For marinade and as preservatives at home, vinegar, aspirin or citric acid dissolved in water are usually used.
• It is better to store ready-made seams in a dark, dry and fairly cool room in which the temperature does not rise above 20 degrees.

To get a tasty snack, take vegetables that are not too overripe or large, with a dense structure.

For canning, do not use fruits that are damaged, rotten, spoiled or soft, and when pickling fresh green tomatoes, a special recipe is used.

The cooking technology may differ, but at home it is best to salt tomatoes cold or hot according to one of the proven and simple recipes.

“Classic” tomatoes in a jar - traditional method of salting

For one standard three-liter jar you will need the following ingredients:

• medium-sized red tomatoes;
• several umbrellas of fresh dill (2-3 pcs.);
• bay leaf, peppercorns and 2-3 garlic;
• 2-3 leaves of currants or horseradish.

Glass jars are thoroughly washed, wiped and, if necessary, sterilized. Garlic, bay leaves, dill and other herbs are placed alternately at the bottom of each jar.

Well-washed and sorted tomatoes are placed in containers, stacked tightly against each other. All ingredients are carefully poured with boiling water and left to cool. At this time, they are preparing the marinade. For one jar in 1.5 liters of water, dilute 1 spoon of salt, 2 sugar and 50 grams of table vinegar.

As soon as the water from the first pour has cooled to room temperature, it is drained and the prepared hot marinade is immediately poured over the vegetables and herbs. The lids are rolled up, the pieces are turned over and wrapped in a thick, warm cloth or blanket.

To preserve more beneficial and flavorful properties, many people prefer to roll tomatoes in jars using the cold method without boiling water or sterilization. To do this, they are salted with the same ingredients, only instead of boiling water and double pouring, the brine is prepared from cold water (it is better to use well or artesian water). Before rolling the lids, add a little citric acid or a crushed aspirin tablet, which prevents mold from forming during storage.

Salted Cherry tomatoes with garlic and sweet pepper

A very tasty snack with small cherry tomatoes, for the preparation of which you take the following ingredients and spices per one liter jar:

• fresh tomatoes - 600-700 gr;
• 1 bell pepper;
• dill, bay leaf, parsley;
• garlic and allspice (5-7 peas).

In a pre-prepared and well-washed jar, place dill, allspice peas and used herbs with garlic at the bottom. Next, tomatoes and sweet peppers in dense layers. To make the appetizer spicy and piquant, you can add capsicum to the main ingredients, but no more than a quarter of a small pod.

Boil water on the stove, add bay leaf, salt and sugar. Hot boiling water is poured into the containers and left to salt for 25-30 minutes. After this time, the liquid from the jar is poured back into the pan, brought to a boil again, then vinegar is poured in, the jars are filled with new marinade and the lids are rolled up tightly. The jars are turned over, wrapped in warm cloth and sent to a cool cellar.

Such tomatoes have a pleasant sweet and sour taste, and they can be eaten within 10-14 days after seaming, served as an independent snack or as an excellent addition to various hot dishes.

Green tomatoes with spices - a simple salting recipe

Properly prepared green tomatoes have an interesting taste, so many people prefer to salt the unripe fruits and do this most often according to the cold salting recipe, which requires:

• fresh green tomatoes - 1 kg;
• sugar, salt and allspice;
• well or artesian water;
• dill, currant and horseradish leaves;
• garlic and mustard seeds.

The vegetables are thoroughly washed, the garlic is peeled and divided into slices. The pan or jars are washed and, if necessary, sterilized. Dill umbrellas, currants and horseradish leaves are placed at the bottom of the container. Next, lay out the tomatoes - the larger ones on the bottom, and the smaller ones on the top layer.

Sprinkle the remaining herbs and mustard seeds on top. Add salt to cold, clean water, mix and pour the resulting solution over the decomposed vegetables and spices.

Then pour in a little vinegar. If tomatoes are prepared in enamel pots or barrels, then you can put a plate with a weight on top so that they stand “under pressure” for 1-2 days.

Skinless tomatoes in their own juice - delicate salad

To prepare tomatoes in tomato paste use:

• large, slightly overripe tomatoes (for making paste);
• fresh red fruits with a dense structure;
• sugar, salt, peppercorns;
• garlic, herbs and apple cider vinegar.

The tomatoes are thoroughly washed, the stem is cut out and the skin is removed. To make the skin easy to remove, first immerse the tomato in boiling water and then cool it sharply. Blanched and peeled fruits are placed in jars with garlic and herbs, pour boiling water over again, let stand for 15-20 minutes and drain the brine.

At this time, prepare tomato paste. To do this, overripe tomatoes are passed through a blender or meat grinder until a homogeneous puree is formed. All this is poured into a saucepan and boiled over low heat for about 15 minutes with salt and sugar to taste and sunflower oil.

At the end of cooking, add a little table vinegar and fill the contents of the jars with hot juice, after which they immediately roll up the lids, turn them over and cool.

For piquancy, red and black ground pepper (to taste) is additionally added to the tomato juice during the cooking process.

Canned tomatoes halves in spicy sauce with celery

An unusual-tasting dish is obtained by using a hot sauce, such as Tabasco, or homemade sauce with black and red pepper and sprigs of fresh celery.

To prepare this savory snack we will need:

• tomatoes – medium-sized, with a dense structure;
• green celery stalks;
• black and red pepper, ground;
• dill, parsley, cilantro.

Some tomatoes are blanched and carefully peeled. Then cut into equal slices and place in a jar with pepper and spices. All this is poured with boiling water and allowed to cool, after which the water is drained.

At the same time, prepare a spicy, juicy filling. To do this, the remaining amount of tomatoes is cut into slices and sent to the pan. Chopped garlic, herbs, hot sauce, ground pepper, salt and a little sugar are also added there.

10 minutes after stewing, the contents of the pan are poured into a bowl and everything is brought to a puree state in a blender or with a special stirrer, after which it is passed through a sieve and brought to a boil again on the stove and vinegar is added.

Pour the hot solution into the containers and seal the lids tightly.

Lightly salted green tomatoes with apples - an ideal winter snack

It is better to salt tomatoes in this way in a barrel or bucket. If you follow the original recipe and age, you will get a tasty, juicy and refreshing snack.

To prepare tomatoes with apples in a barrel, you need to stock up on the following ingredients:

• green tomatoes;
• ripe, juicy apples (we use the “Simirenko” variety);
• leaves of horseradish or black currant;
• garlic, dill and other herbs;
• salt, sugar and other spices to taste.

The apples are washed and cut into large slices. Tomatoes are pierced with a toothpick at the stem. Horseradish and greens are washed and chopped. Next, the tomatoes, along with the apples, are placed in a saucepan in layers, covering each layer with cherry leaves, currants and cloves of garlic, sprinkling everything with salt and a small amount of sugar.

As soon as the container is filled, cover it with a thick layer of dill, use cabbage leaves, then compact the vegetables and place them under pressure for 2-3 days.

As soon as the contents in the barrel yield juice, transfer the container to a cold and dry place. After a few days of such storage, the lightly salted and refreshing snack is ready.

Pickled barrel tomatoes in glass jars

This recipe allows you to salt vegetables in jars, but the resulting taste is no worse than when aged in wooden or plastic barrels.

To prepare pickled tomatoes, you need to collect the following products:

• 1 kilogram of medium tomatoes;
• garlic, dill leaves or seeds;
• fresh celery leaves;
• table salt and sugar.

Wash the tomatoes and carefully cut out the stalk with a sharp knife, and instead insert small garlic cloves. Next, garlic, dill, celery and tomatoes are placed in a well-washed jar, alternating with each other so that the cut point faces upward.

Boil water with salt and sugar in a saucepan, add a little sunflower oil and vinegar at the very end of cooking. The hot marinade is poured into glass containers and left to ferment for several days, loosely covered with lids. As soon as bubbles appear on the surface, taste the brine.

To prepare it, take the following ingredients for one liter jar:

• 500 grams of fresh red tomatoes;
• garlic and fresh onions;
• parsley, dill and other herbs to taste;
• black peppercorns, bay leaves;
• set of spices for marinade.

Chop the greens and place them on the bottom of the container you are using along with the peeled garlic cloves. Vegetables are washed and pierced with a toothpick. The onions are peeled and cut into rings, and then placed interspersed with tomatoes in a jar.

The brine is prepared on the stove according to the classic recipe: salt, a little sugar, if necessary, bay leaf and allspice are added to boiled water.

Boil the marinade for 15 minutes, and at the end add a spoonful of refined oil and fresh vinegar. The contents of the pan are filled with prepared vegetables and spices and rolled up with lids.

Tomatoes can be cut into slices according to this recipe, but then choose fruits with a firm pulp structure for pickling. You can add “fontanel” cucumbers to the proposed products and make assorted cucumbers in three-liter jars. The cucumbers are first peeled from the ends and soaked in water, and then sorted into containers along with other ingredients.

Hi all! We continue the topic of conservation. I would like to store more goodies for the winter, so that later the eye can enjoy a full pantry. And today a popular topic is pickled tomatoes. They are closed almost as often as the ones I wrote about earlier. And this is not surprising, because the sweet-sour, sometimes spicy taste of tomatoes cannot but be liked. I offer 12 recipes for preparing this preparation at once!

And a few more words about the important. For preservation you need to use only coarse rock salt. Never use iodized or extra salt.

Banks must first be sterilized in any convenient way. This applies to absolutely all recipes considered today. First, wash the glass with soda, and then hold it over steam until transparent (drops of water will flow down). If you have an electric oven, you can sterilize it in it. Place the jars in a cold oven and turn on the heat to 150 degrees. After heating, keep the container in the oven for 15-20 minutes. Then don’t take them out right away, but let them cool gradually.

This preparation immediately differs from all other recipes in its appearance. It looks like snow has fallen and covered the tomatoes. The result is tomatoes “in the snow.” It's beautiful, but also very tasty. In addition, you don’t need to use a whole bunch of different spices and herbs; garlic plays the main role here. Try this way to preserve your red vegetables and surprise your loved ones (the surprise will be pleasant!).

• tomatoes - 2 kg
• water - 1.5 l
• grated garlic - 1 tbsp. with a slide
• salt - 1 tbsp.
• sugar - 100 gr.
• vinegar 9% - 2 tbsp.

How to cook:

1. Wash and dry the tomatoes. It is better to choose not very large fruits so that more of them can fit in the jar. Place the tomatoes in prepared sterilized containers. Do not press too hard, leaving the vegetables intact and not cracked.

You can use jars of any size. For example, for one liter you will need 0.5 liters of water, 1/3 tbsp. salt, 33 gr. sugar, 2/3 tbsp. vinegar, 1/3 tbsp garlic. And if you use three containers per 1 liter, then take the norm as in the list of ingredients. Or the same amount can be taken for two one-and-a-half cans.

2. Pour boiling water over the tomatoes to warm them up. Cover with a lid and let stand for 15 minutes.

3. Peel the garlic and grate it on a fine grater. Alternatively, pass it through a press. To quickly peel a head of garlic, cut off the root, crush it with a knife, place it in a bowl and cover with a lid. Shake the bowl and its contents vigorously (you can even dance). Open the lid and the garlic is peeled. This is how you can get through routine work in a fun and quick way.

4.Meanwhile, prepare the brine. Pour water into a saucepan and boil it. Add salt and sugar, dissolve all the crystals. Boil the marinade for a couple of minutes. Turn off the heat and add vinegar.

5. Drain the hot water that was poured over the tomatoes. Be careful not to get burned. Place grated garlic on top and fill with prepared brine to the very top. You can let the marinade spill out of the jar a little.

6. Roll up the workpieces with lids that have previously been in boiling water. Twist the finished roll a little so that the garlic subsides. In this case, the brine may become slightly cloudy. Don't worry, this is normal, garlic oil is released.

7. Turn the resulting deliciousness upside down, wrap it in a blanket so that it cools slowly and sterilization continues. Leave the canned food for a day, and then put it in a dark place where the sun's rays do not penetrate.

8. Already on New Year’s Day you can open the jar and try what happened. I promise it will be delicious!

Pickled cherry tomatoes are to die for

Do you want to prepare delicious preserves so that you can put them on the holiday table and serve them for dinner? This recipe is exactly what you need. Small tomatoes are very convenient to eat, they have a sweet taste, and certain spices will make them a little crunchier, more dense.

Ingredients (for a half-liter jar):

• Cherry tomatoes
• horseradish root - a small piece
• black peppercorns - 3 pcs.
• garlic - 1 clove
• bay leaf - 0.5 pcs.
• dill umbrella - 1 pc. small (you can take dill seeds)
• tarragon - 0.5 sprigs

For the marinade:

• water - 1 l
• salt - 1 tbsp.
• sugar - 2 tbsp.
• vinegar 9% - 2 tbsp.

Cooking method:

1. Wash the cherry tomatoes and make 4 punctures around the stem with a toothpick. This is necessary so that air can easily escape from the tomatoes and the brine can enter just as easily. In this case, the skin will not crack.

For such preparations, you can take small jars, half-liter or liter. The tomatoes are small and will fit well.

2. Place all the prepared aromatic spices at the bottom of each jar: dill, tarragon, bay leaf, garlic, peppercorns, horseradish root. The amount of spices can be taken according to taste and availability; there are no required proportions. If you want it spicier, add more horseradish and garlic; if it’s more aromatic, focus on herbs.

3.Place the tomatoes in the jars without pressing them with your hands.

4.Make the brine. Pour water into a saucepan, add salt and sugar. Place on the fire and bring to a boil. Cook for two minutes, then add vinegar. There is no need to boil the vinegar so that it does not evaporate.

5.Pour the prepared brine over the tomatoes and cover with sterile lids.

To prevent the jar from bursting from boiling water, place the tip of a thin knife under it or place it on a metal stand.

6. All that’s left to do is to sterilize the preserved food. Take a large and wide pan. Be sure to cover the bottom with cotton cloth. Place your jars (careful, they are hot!) on this cloth. Pour hot water into the pan, the level of which should reach the hangers of the jars. The water pours out hot because the tomatoes are already filled with hot brine. If you pour cold water, the glass will burst due to temperature changes.

7.After the water boils, sterilize liter jars for 10 minutes, three-liter jars for 15 minutes at a gentle boil. Remove the disinfected canned goods from the boiling water and roll them up. It is convenient to remove the glass with special tweezers, there is less chance of getting burned.

8. Place the pieces on the lids and let them cool completely. Make sure that the jars are sealed tightly and that the brine does not leak. That's all. It’s quite easy to prepare delicious pickled cherry tomatoes for the winter.

Red tomatoes marinated with mustard for the winter

Mustard seeds are a frequent guest in canning. You can use them, or you can also use tomatoes. Your preparations for this recipe will turn out very fragrant, since they will also be added to them. Also, the taste of pickled fruits will be slightly sweet.

Ingredients (for 2 liter jar):

• tomatoes
• basil - 3 sprigs with leaves
• mustard seeds - 1 tbsp.
• garlic - 2-3 cloves
• sugar - 6 dessert spoons
• salt - 1.5 dessert spoons
• acetic acid 70% - 1 des.l.

Preparation:

1.As you can see, the ingredients are given for a two-liter jar. If you marinate in a three-liter container, then take 6 tablespoons of sugar and 1.5 tablespoons of salt. Vinegar essence will need 1 tbsp. Sterilize the container in advance and place basil sprigs on the bottom (it is better to scald them with boiling water first), mustard seeds, chopped garlic and peppercorns.

2. Place the washed tomatoes tightly in the jar, but do not compact them too much so that the fruits remain intact.

3. Pour boiling water over the tomatoes, filling the entire vessel to the brim. Cover with a sterile lid and leave until cool (the jar should be warm enough to handle with bare hands).

4.Pour warm water into a saucepan, add salt and sugar to it, boil for one or two minutes. Pour acetic acid directly into the jar itself.

5.Pour the prepared brine over the tomatoes and roll up. Turn it over, wrap it under a fur coat and leave it to cool for a day. The sterilization process will continue under the blanket. All that remains is to put the preparations in storage and wait for a tasty winter.

Sweet tomatoes with vinegar without sterilization in 1 liter jars

This is a recipe for sweet tomatoes, a minimal set of spices, no fresh herbs required. Such preparations are stored well, and in winter they delight with their taste. If you like sour pickled tomatoes, you may not like the sweet version, I warn you right away. But all those with a sweet tooth will be able to satisfy their souls in this recipe.

Ingredients for 3 liter jars:

• tomatoes - 1.6-1.8 kg
• water - 1.5 l
• salt - 1 tbsp. with a slide
• sugar - 200 gr.
• bay leaf - 3 pcs.
• black peppercorns - 5 pcs.
• allspice peas - 5 pcs.
• cloves - 5 buds
• dill seeds - 1/2 tsp.
• vinegar 9% - 100 ml

Preparation:

1. Wash the jars with soda and sterilize them. Pour boiling water over the lids and leave for 5 minutes. Wash and dry the tomatoes so that there is no raw water on them.

2. Place the tomatoes in prepared jars. But to prevent them from bursting due to heat treatment, make punctures near the stalk. You can pierce each fruit crosswise twice with a fork or make 4 punctures with a toothpick.

3. Pour boiling water over the tomatoes to the very top. To avoid glass breaking, fill not immediately to the edge, but in parts so that the jars have time to warm up.

4.Cover the pieces with lids (remove them from boiling water with a fork or tweezers) and leave for 15 minutes.

5.Using a special nylon lid with holes, drain the water from the jars and cover them again with metal lids. Measure out the amount of water, it should be 1.5 liters. If it turns out less, add more. Pour salt and sugar into the water, as well as all the dry spices - black and allspice, bay leaf, cloves and dill seeds. Cook for two minutes after boiling.

Dill seeds can be bought at any pharmacy and used in canning.

6.When the sugar and salt dissolve, turn off the heat and pour in the vinegar, stir.

7. Immediately pour the boiling marinade over the tomatoes so that a little overflows over the edge of the jar. And screw the lids on tightly. Turn the canned food upside down and wrap it up. Leave until completely cool. After just a month and a half, you can open the blank and try what happened.

Canned tomatoes with cucumbers - assorted in 3-liter jars

Tomatoes can be combined with cucumbers and you will get a delicious assortment of vegetables. According to this recipe, the cucumbers will be crispy, all vegetables will be moderately sweet and sour. Vinegar is not used here; citric acid is used instead. There is no need to sterilize the preserved food; it is done by pouring boiling water twice.

Ingredients for a 3 liter jar:

• cucumbers
• tomatoes
• garlic - 2 large cloves
• dill umbrellas - 3 pcs.
• cherry leaves - 4 pcs.
• currant leaves - 2-3 pcs.
• allspice peas - 4-5 pcs.
• black peppercorns - 6 pcs.
• salt - 2 tbsp. no slide
• sugar - 5 tbsp.

How to prepare assorted dishes:

1.If you have already cooked, you know that these vegetables need to be prepared in a special way before marinating. First, wash them, trim the ends and soak in cold water for 2-4 hours. This way you will achieve a good crunch.

2.Tomatoes and herbs need to be washed very well, like jars. Place greens (currant and cherry leaves, dill umbrellas), peppercorns and chopped garlic at the bottom of each three-liter container.

3. Place cucumbers and tomatoes on the spices. There are no strict proportions for vegetables. You can take them 50/50, you can have more cucumbers or vice versa, as you wish.

Most often, cucumbers are placed on the bottom and tomatoes on top. But you can lay it out in layers, so that later it is convenient to get the vegetable you want.

4. Pour boiling water over the resulting assortment, cover the jars with lids (dip the lids in boiling water in advance) and let the vegetables warm up for 15 minutes. Meanwhile, put another portion of water to boil.

5. Drain the slightly cooled water from the jars and pour boiling water (fresh) over the preparations a second time and leave for 10-15 minutes. Meanwhile, boil a new portion of water again. After the allotted time, drain the liquid from the jars.

6.Pour salt, sugar and citric acid into each container. Fill with boiling water to the brim and seal tightly with lids. Shake each jar a little to dissolve the salt and sugar. Then turn the canned food upside down and leave it until it cools. There is no need to wrap it up.

Pickling tomatoes with onions - a very tasty recipe

I think you are making a salad of fresh tomatoes and onions. This is a classic combination; tomatoes love onions. And you can also marinate them with this vegetable. It turns out delicious, if you let your guests try it, they will definitely ask for the recipe for their piggy bank.

Ingredients:

• tomatoes
• onion
• black peppercorns
• allspice peas

For marinade per 1 liter of water:

• salt - 1 tbsp.
• sugar - 4 tbsp.

Acetic acid 70%:

• for 1 liter jar - 1 tsp.
• for a 2 liter jar - 1 des.l.
• for a 3 liter jar - 1 tbsp.

Preparation:

1. Wash and dry the tomatoes. Use a toothpick to make a deep puncture in the place where the stalk was attached. You can also pierce it with a small knife. The puncture is done so that the tomatoes are better salted and the skin does not burst too much.

2. Peel the onion and cut into rings about 5 mm thick.

3. Wash and sterilize the jars in a convenient way. Place a slice of onion at the bottom of each container and fill the container halfway with tomatoes. Then add another 3-4 slices of onion and a pinch of black peppercorns and a couple of allspice peas. Continue filling the voids with tomatoes. Top with a couple more onion slices and another pinch of pepper.

No need to add dill, horseradish, garlic. These additives are not appropriate in this recipe.

4. Pour boiling water over the workpieces and close with sterilized lids, which must be boiled in advance and kept in boiling water until this moment.

5. Leave the tomatoes until they cool, about 30 minutes. The glass of the jar should not burn your hands. Drain the water into the pan; for convenience, use a lid with holes.

6.Measure the amount of water so you know how much sugar and salt you will need. The calculation is given for 1 liter. Approximately 1 liter of water is required for a two-liter jar. Pour the required amount of sugar and salt into the water and place the marinade on the stove. Bring to a boil, stirring until everything is well dissolved. Boil for a couple of minutes and you can pour boiling brine over the tomatoes.

7.Pour vinegar on top of each jar. If you make it in two-liter containers, then you need to take 1 dessert spoon of acetic acid, 1 tsp for a liter container, 1 tbsp for a 3-liter container. Cover with lids and roll up.

8. Turn the twists over and cover them with something warm for a day. This preservation can be stored at room temperature, most importantly in a dark place.

Crispy green tomatoes with garlic and carrots

Green tomatoes are firmer than ripe ones. This means that when closing for the winter, they will not spread from the boiling water, but will be crispy. In addition, I suggest not just marinating them, but stuffing them with carrots and garlic. The result will be an excellent snack, more masculine, spicy, since it also contains hot pepper.

Ingredients for a 1.5 liter jar:

• green tomatoes - how many will go into a jar?
• carrot
• garlic
• chili pepper - 0.5 pcs. (taste)
• fresh parsley - 3 sprigs
• bay leaf - 1 pc.
• black peppercorns - 4 pcs.
• cloves - 3 buds

For 6 liters of marinade:

• water - 2.5 l
• sugar - 1 tbsp.
• vinegar 9% - 350 ml
• salt - 2 tbsp.

How to cook:

1.Start by washing the jars and sterilizing them. Green vegetables also need to be washed and dried. Carrots and garlic will be used as a filling for the tomatoes. These vegetables need to be cut into fairly thin slices. For one tomato you will need about 0.5 cloves of garlic.

2.Make cuts on the green fruits into which the filling will be inserted. Cut large fruits crosswise, but not all the way; for small fruits, you can make one cut. Place carrot and garlic pieces into these holes. You don’t need to apply a lot so that the tomato doesn’t fall apart and keeps its shape.

3. Place spices at the bottom of each jar - parsley, bay leaf, black pepper, cloves and hot pepper (cut into rings). Place the stuffed tomatoes fairly tightly.

Place tomatoes of approximately the same size in one jar - large ones in one container, small ones in another.

4.Take a wide saucepan in which you will sterilize canned food. Place a cloth on the bottom to prevent the jars from bursting during the process. Place the filled containers in this pan, cover them with scalded lids, and fill them with warm water up to the hangers.

5. Cook the marinade. Pour 2.5 liters of water into a suitable container and boil. Add salt and sugar, dissolve and cook for a minute. Pour in vinegar and bring to a boil. Now you need to pour the marinade into jars of tomatoes. The list of ingredients indicates the amount of marinade for 6 liters of preparations. This can be 6 liter, 4 - one and a half liter cans or 2 three liter cans.

6. Pour the marinade to the very top; if it spills a little, it’s okay. Cover full jars with lids. First, wait until the water boils in the pan where the preserves are placed. Then reduce the heat and sterilize 1.5 liter jars for 20 minutes, 1 liter jars for 15 minutes and 3 liter jars for 30 minutes.

7.Remove the preserved food from the pan and seal it for the winter. Turn the jars over, wrap them and leave them for a day. You can try such unusual tomatoes in about two months, when they are sufficiently marinated and acquire pungency, acidity, and sweetness.

How to pickle tomatoes with aspirin and vinegar - a simple recipe

This is the fastest recipe. There is no need to sterilize canned food and warm it up. The tomatoes are poured with boiling water and immediately twisted. Aspirin increases acidity, so products are stored well with it. If in doubt, you can try rolling one jar using this recipe. And if everything goes smoothly, then next year everything can be done in much larger volumes. Just remember to bookmark this page so you don't lose the recipe.

Ingredients for a 3 liter jar:

• tomatoes
• garlic - 2 cloves
• black peppercorns (you can use a mixture of peppers) - 10-12 pcs.
• horseradish leaf - 1 pc.
• salt - 1 tbsp.
• sugar - 2 tbsp.
• vinegar 9% - 50 ml
• aspirin (acetylsalicylic acid) - 3 tablets

Cooking method:

1. Wash the horseradish leaf and scald with boiling water. Place it in the bottom of a three-liter sterilized jar. Tomatoes must be washed and dried. Make a hole in each tomato with a toothpick in the stem area, this will make it easier for the brine to get inside. Fold the ripe fruits halfway into a glass container.

2. Add garlic (you can whole, you can cut) and peppercorns and continue filling the jar.

3. Place aspirin tablets, salt, sugar and vinegar on top of the vegetables. Pour boiling water to the top and immediately roll up. Shake the jar a little to dissolve all the loose ingredients. Place the blanks on the lids and check the quality of the twist. Wrap the canned food very well on all sides in several layers (with a towel, blanket, blanket, old fur coat - your choice).

4.Let the tomatoes cool completely. According to this recipe, pickled tomatoes taste like barrel tomatoes. Try it, it's very simple.

Tomatoes with citric acid (without vinegar) with garlic inside

When you take this tomato out of the jar, a surprise filling in the form of garlic will await you. And we all know how delicious pickled garlic is. There is no vinegar in this recipe, we will put lemon instead.

• tomatoes
• garlic
• allspice peas - 2 pcs.
• black peppercorns - 5-6 pcs.
• cloves - 2 pcs.
• bay leaf - 1 pc.

For marinade per 1 liter of water:

• sugar - 150 gr. (6 tbsp)
• salt - 35 gr. (1.5 tbsp)
• citric acid - 1 tsp. with a slide

Preparation:

1. Wash the tomatoes and wipe dry with a napkin. Peel the garlic and cut lengthwise into long strips. Make two cuts crosswise on the stem of each tomato with a knife. Insert a piece of garlic into the resulting hole, pushing it inside the fruit.

2. Take clean, sterilized jars, 2 liters in volume (you can use others, just increase or decrease the amount of spices proportionally). At the bottom of each container, place one bay leaf, a couple of allspice peas, 5-6 pcs. black pepper, two buds of cloves. Next, fill the glass container with tomatoes.

3. Slowly pour boiling water over the jars to the top. Cover with lids that need to be scalded in advance. Let the tomatoes warm through for 10 minutes.

To prevent the jars from bursting, you can place a metal knife under them or pour boiling water onto a spoon.

4.Drain the water from the jars into a saucepan. For convenience, buy a special lid with holes. You will need to cook a marinade based on the drained liquid. And it’s easy to do: add sugar, salt and citric acid to the water. But first, measure how much moisture has drained. On average, a two-liter container holds 1 liter of water.

5. Bring the brine to a boil and pour it boiling into the tomatoes. Roll up the lids, check for leaks (try to see if the lid rotates). Turn the canned food over, cover with a towel and let it cool. And in winter, you will open such a preparation and will not notice how quickly the jar is empty, because it turns out very tasty.

Recipe for pickled tomatoes with carrot tops

I’ll say right away that this recipe has been tested over the years and the tomatoes turn out tasty and sweetish. In this case, you do not need to use any spices or herbs, except for carrot tops. It is the carrot leaves that give tomatoes their special taste. It is very simple to prepare such preservation, the set of ingredients is minimal, and the result is gorgeous.

Ingredients for a 2 liter jar:

• tomatoes
• carrot tops - 2 sprigs
• salt - 40 gr. (1 heaped tablespoon)
• sugar - 100 gr. (4 heaped tbsp)
• vinegar 9% - 70 ml

How to cook:

1. Wash the tomatoes and place them tightly in sterilized jars. When you reach the middle, add two sprigs of carrot tops. At the same time, you should have water for pouring boiling on the stove and boiling the lids for 3-5 minutes.

2.When the tomatoes are laid, they need to be filled with boiling water to the top and covered with boiled lids. Leave the workpiece in this form for 20 minutes.

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

4. That’s it, quickly and easily, you’ve rolled up these tasty and bright vegetables. One fill is enough to keep canned goods well in a cool, dark place.

Brown tomatoes for the winter with cinnamon and cloves - video recipe

Tomatoes and cinnamon are a great combination. Last time I wrote a cooking recipe, be sure to check out the recipe at the link. This time the tomatoes are marinated with cinnamon. In this case, other spicy spices are used, which give a magical aroma. I can safely say that not a single guest will refuse such a treat. Watch the video and repeat!

Ingredients for a 1.5 liter jar:

• bay leaf - 2 pcs.
• onion - 2-3 rings
• cloves - 4 buds
• allspice peas - 6-8 pcs.
• bell pepper - 5-6 rings
• refined vegetable oil - 2 tbsp.

for the marinade:

• water - 1 l
• salt - 2 tbsp. no slide
• sugar - 6 tbsp.
• vinegar 9% – 75 ml
• ground cinnamon - 1 tsp.

Tomatoes with apples and apple cider vinegar - a very tasty recipe

For last I left the original recipe for preparing tomatoes and apples. The variety of apples you can take is white filling, Antonovka - sour or sweet and sour. Thanks to the special aroma of these fruits, tomatoes are unusual. In addition to apples, you will need a lot of garlic, as well as apple cider vinegar, which will make the vegetables more dense.

Ingredients for a 3 liter jar:

• tomatoes
• apples - 3 pcs.
• garlic - 9 cloves
• black peppercorns - 10 pcs.
• allspice peas - 3 pcs.
• salt - 1 tbsp. with a slide
• sugar - 4 tbsp.
• apple cider vinegar 6% – 50 ml

Preparation:

1. Cut the apples into 4 parts, remove the seeds and tail. Peel the garlic and wash the tomatoes. Place tomatoes, apples and garlic in a sterile jar, alternating. Pour boiling water over all this wealth and cover with a lid (sterilize it first). Let the workpiece stand for 20 minutes to warm up and sterilize.

2.Pour water from the jar into the pan. Pour salt, sugar, peppercorns into it and bring to a boil. Mix well to dissolve all the crystals.

3.Pour apple cider vinegar over the tomatoes. When the brine boils, pour it to the very edge of the jar and roll it up.

If you read to the end, it means you have become 12 recipes richer. And these are not just recipes, but the best and most delicious ones. Each has its own zest, which will make winter preparations a work of art. Prepare pickled tomatoes, devour them on both cheeks in winter, and then come to my blog for a new portion of goodies. See you in the new article!

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, black currant 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 and 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.

Preface

In order to have a variety of snacks on the table in winter, it would be useful to pickle tomatoes for the winter, made according to the recipes we have proposed. Next we will look at several interesting preservation methods.

Let's start with the simplest, since many housewives prefer quick recipes. So, to prepare the preparation in a two-liter jar, you will need 1 kilogram, and with it a couple of bay leaves, the same number of dill sprigs and 2 times as many cloves of garlic. Also prepare 6 black and allspice fruits. For the brine you will need 25 grams of granulated sugar and salt, 60 grams of honey and 80 ml of apple cider vinegar. Wash the tomatoes, pierce them with a fork or toothpick and place in a jar along with other ingredients for preservation.

Next, we make the brine, for which you need to boil a liter of water in a saucepan, pouring salt and sugar into it. When they dissolve, pour the resulting filling into a jar and leave to cool for an hour. Next, pour the marinade back into the pan so that no peppercorns, bay leaves or garlic get into the water from the jar (it is better to cover the neck of the container with a plastic lid). Bring the liquid to a boil again, add honey to it, and when it dissolves, turn off the gas and add vinegar. Fill the jar with tomatoes again, roll up and set aside to cool.

Preparing brine for pickling tomatoes

The second recipe is cold pickling of tomatoes in a quick way for the winter, that is, without boiling at all. We take the products based on a three-liter jar: 2 kilograms of small tomatoes, 4–5 garlic cloves, 3 sprigs of umbrella dill and the same number of bay leaves. Also, for aroma and piquancy you will need about 10 peas of black or allspice, celery and other aromatic herbs. For brine, take 25 grams of sugar and salt per 1.5 liters of water, 80 ml of 9% table vinegar, mix it all and wait until the solid components are completely dissolved.

Place the washed tomatoes in a jar, at the bottom of which half of the garlic and dill, bay leaf, pepper, and various spicy herbs are already placed. When all the fruits are laid out in rows, tightly but not crowded, throw the remaining garlic and dill on top. Then the cold filling is sent there, after which we close the container and put it in a cold place. If you make a large quantity of preparations at once, it is better to store them in a cool cellar. This preservation is infused for at least 3 weeks, but can be stored much longer. As you can see, these are very simple recipes, but we will look at the most interesting things below.

Even on their own, these red, yellow or canned ones are very tasty. But the filling adds piquancy, so we offer you the following recipes. According to the first, you will need tomatoes, garlic and parsley. We do not limit you in the number of ingredients, since, as a rule, preservation is done by eye until the tomatoes run out. We assume that a two-liter jar will fit about 1 kilo of fruit and a liter of filling. Chop the garlic cloves and parsley and mix, then, after washing the tomatoes, cut a hole in the top of each, grabbing part of the core. Add the slices there as a filling.

Now we make the brine, for which we boil water and put 50 grams of salt and 40 grams of honey for each liter. While all the ingredients are dissolved, place the stuffed tomatoes in sterilized jars, then fill the containers with hot pouring and, after waiting 10 minutes, pour them back into the pan and boil. Pour the brine into the jars again, roll them up with metal lids, turn them over and put them under a blanket to cool.

Stuffed tomatoes

Be careful, if bubbles rise from the neck to the bottom in an inverted glass container with a twist, it means that the lid was not rolled up tightly; it is recommended to open it and repeat the preservation process again.

The second recipe will allow you to prepare tomatoes with an even richer taste; for twists you need approximately 1.5 kilos of dense tomatoes for each three-liter container (so that the fruits lie quite loosely). For the filling, take 1.5 kilos of carrots and the same amount of sweet bell pepper, 5 medium heads of garlic, a small bunch of parsley and 1-2 pods of hot pepper (to taste). Chop and mix all the ingredients needed for stuffing. We cut the washed and stemmed tomato fruits into a third on the side and fill them with filling.

We sterilize the jars and put parsley on the bottom of each jar (you can use sprigs left over from slicing), a dozen black or allspice peas and several bay leaves. Place tomatoes in containers. We make a brine, for which we take 5 liters of water, boil it and pour it into a container (the indicated volume is enough for 3 three-liter jars), and after half an hour we pour it into a saucepan and bring it to a boil again. Dissolve 125 grams of salt and 2 times more sugar in water, as well as one and a half glasses of 9% vinegar. We fill the containers again, roll them up with lids and put them under the blanket to cool, placing them with the neck down.

Here we present recipes that can hardly be called common. And to begin with, we suggest making a preparation of tomatoes and apples. A three-liter jar requires about 1.5 kilos of tomatoes and 4-5 medium-sized sour apples. The fruits need to be washed, and their stalks should also be removed. We sterilize the jars, put 4-5 cloves of garlic and 2-3 sprigs (umbrellas) of dill on the bottom of each, you can also add bay leaves, cloves and other spices. Place the fruits in the container. Now boil the water and fill the containers with it. After 10 minutes, pour it into the pan, put it on the gas again until it boils and add 25 grams of sugar and salt, wait for them to dissolve and pour them into jars, trying to make the brine rise to the edge of the neck. Roll up, turn over and set aside to cool.

Preparation of tomatoes and apples

The next recipe with a minimum of ingredients is tomatoes with cinnamon, which is quite rarely (and in vain) practiced by housewives. So, for 5 kilograms of tomatoes we take 10 bay leaves and 1.5 teaspoons of ground cinnamon powder. That’s it, nothing else is needed for the preparation, except for brine, which will require 50 grams of salt per 1 liter of water. We sterilize three-liter jars, then you need to wash the tomatoes and put them in containers. Now boil the water and pour it into jars, leave to simmer for 20 minutes. Next, pour the liquid into a saucepan, bring it to a boil again and, adding the bay leaf with cinnamon, keep it on low heat for up to 5 minutes. We fill the jars with brine and roll them up with metal lids, then turn them over and put them under the blanket.

But the following recipes can be called pickling only conditionally. Salt is necessary for preservation and therefore must be added, but the taste of the snacks will be rather sweet due to the high sugar content. So, first, let's make tomatoes in gelatin. You will need small green tomatoes, 0.6 kilos for each liter jar, also prepare a few cloves of garlic, a pod of hot pepper and a bay leaf (quantity as desired). For brine, per liter of water you need to take 80 grams of sugar and 25 grams of salt, 80 milliliters of apple cider vinegar, and 1.5 tablespoons of dry gelatin.

Preserving tomatoes in gelatin

Tomatoes should be washed, stemmed and cut into halves or quarters. Then we sterilize the jars and place the tomato slices with other ingredients for the preparation in the container. Now we make the brine. First, dissolve the gelatin granules in a glass of warm water, pour it into the future brine, add sugar and salt and boil for 15 minutes. Then cool slightly, add apple cider vinegar and immediately pour into containers with tomatoes. Place the jars in a pan of heated water on a wooden stand or folded towel and pasteurize over low heat for about 20 minutes.. Now the delicious chopped pickled green tomatoes are rolled up for the winter and cooled upside down.

And finally, a very unusual recipe, for which you will need 4 three-liter jars, about 6.5 kilograms of tomatoes and 4 bunches of carrot tops, which in itself is non-standard. But the proportions of the components for the brine are even more original: for 5 liters of water you need to take 350 milliliters of 6% vinegar, 125 grams of salt and 2.5 faceted glasses of sugar. Tomatoes and tops need to be washed and dried. We sterilize the jars and place whole sprigs of carrot greens on the bottom of each, a bunch per container. We place the tomatoes there, then boil water and pour it into the container, leaving it to simmer for 15 minutes under the lids.

The next step is preparing the filling itself. Drain the liquid from all the cans into a saucepan, bring to a boil and add all the ingredients into it, as the recipe indicates. Keep it on low gas for no more than 3 minutes until the sugar and salt dissolve, then pour it into containers, thus obtaining a sweet pickled tomato with tops for the winter. All that remains is to roll up the jars with metal lids, which were previously in boiling water for a few seconds, and you can put the jars to cool under a blanket, not forgetting to turn them upside down. Now you have a sweet snack for the winter, cooked in brine.

To make 9% vinegar, you need to dilute 70% essence 1 to 7 parts, and for 6% the proportion of shares is 1:11. But it is best to use apple cider vinegar for twists; it is healthier than table vinegar.

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.

1. 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.
2. 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.
3. 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.
4. 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.

1. 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”.
2. 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 several layers of gauze.

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

1. Make a brine.
2. Place a third of all the greens in a jar.
3. Place tomatoes, alternating them with herbs.
4. Pour in the brine.
5. Close with lids and keep at 15-20°C for two weeks: the brine should become cloudy during this time.
6. Clean the surface of the tomatoes from foam and mold, add fresh brine to the container.
7. 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

1. Prepare the brine.
2. Remove the sweet pepper from seeds and stalks, cut into strips, and remove the skin from each clove of garlic.
3. Place the main ingredient in jars, alternating with layers of herbs, bell pepper and garlic.
4. If desired, place a pod of hot pepper in each container.
5. Pour in brine and close.
6. Leave for 10-12 days at 15-20°C.
7. Clean the tomatoes from mold and foam, add fresh brine to the container.
8. 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

1. Make a brine.
2. 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.
3. If desired, add hot pepper to each container.
4. Pour in brine and leave in a warm room for 12 days.
5. 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

1. Place tomatoes in jars, placing bay and cinnamon between the vegetables.
2. Pour in brine and close.
3. Keep for 10-12 days at 15-20°C.
4. 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

1. Make a brine.
2. Keep the tomatoes in boiling water for one or two minutes, then cool with running water.
3. Place the cooled tomatoes in jars mixed with herbs.
4. Pour sugar into each container and pour in brine.
5. Leave in a warm place for six to seven days.
6. 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

1. Make a brine.
2. Place the tomatoes in a prepared bowl, sprinkle with chopped carrots and spices.
3. Pour brine over vegetables.
4. Cover the workpiece with a natural cloth napkin on top, place a large wooden cutting board, and press down with a weight.
5. 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

1. Prepare the brine.
2. 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.
3. Pour in the brine. Close the jar.
4. 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 needle before putting 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

1. 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.
2. Pour in boiling water and wait five minutes.
3. Carefully pour the water into the pan, stir in the sugar and salt and boil for five minutes. At the end, add vinegar.
4. Pour the brine into the jars and roll up.
5. 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

1. Place some of the carrot tops in a liter jar.
2. Fill the container with tomatoes.
3. Cover the top with small sprigs of tops.
4. Pour water into the pan, stir sugar and salt, boil and cook over medium heat for three to four minutes.
5. Pour the brine into the tomatoes, cover and leave for 10-15 minutes.
6. Carefully pour the liquid into the pan, return to a boil and cook over medium heat for five minutes. The container with vegetables should be covered with a lid.
7. Pour the brine into the jar and wait seven to ten minutes.
8. Pour the liquid into a saucepan and boil for five minutes.
9. Crush an aspirin tablet and pour the powder into a jar.
10. Pour the solution into the tomatoes, pour vinegar into the container, and cover with a lid.
11. Let sit, rotating the jar from side to side to release excess air.
12. When all the air bubbles have come out, screw the jar on, turn it upside down and wrap it in a blanket.
13. 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

1. Place the tomatoes in a saucepan, adding spices to the fruits; there must be a layer of greens on top.
2. Dissolve salt in water, put on fire and boil for five minutes.
3. 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.
4. Close the container with a lid.
5. 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

1. Grind the garlic with a press and mix with finely chopped parsley.
2. Using a sharp knife, cut the stems out of the tomatoes, making a hole down to the middle of the fruit.
3. Push a mixture of garlic and herbs into the resulting “pits”.
4. Place the tomatoes in a jar.
5. Stir salt and honey in water and boil.
6. Pour the brine into a jar and wait ten minutes.
7. Carefully pour the liquid into the pan and boil.
8. 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

1. 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.
2. Boil water, stir in sugar and salt, leave over medium heat for five minutes.
3. Pour the brine into the containers with the workpiece, close the lids.
4. Leave for 24 hours at 20°C.
5. 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

1. 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.
2. Pour the tomato mixture into the container.
3. 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

1. 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.
2. 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.
3. Pour tomato puree over the preparation.
4. 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 canned 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.