How to pickle tomatoes in a saucepan (bucket) for the winter like barrel tomatoes

Secrets of cold pickling tomatoes

Cold salting differs from hot salting in the temperature of the brine and the time required for salting. To obtain salted tomatoes of high taste, you need to take into account all the subtleties of the process. They start by selecting the right variety of tomatoes for pickling.

• Select tomatoes of the same degree of ripeness.
• Their pulp must be dense, otherwise they will simply fall apart in the barrel.
• You can pickle both completely ripe and completely green fruits with equal success, but you cannot mix them in the same container - pickling will require different times.

If desired, it is quite possible to add other vegetables to the tomatoes, however, the taste of the final product may be unusual. If this is important, only tomatoes are salted.

One of the most important components is herbs and spices. Their set and quantity directly affects the taste of fermentation. Traditionally, when salting tomatoes for the winter in a cold way, add:

• horseradish, cherry, currant leaves;
• dill in umbrellas;
• celery;
• tarragon;
• savory.

The last herb should be added in small quantities. For spices, all types of peppers, clove buds, and cinnamon sticks are suitable. Sometimes when salting, mustard beans or powder are added.

Salt is taken only coarsely ground and without any additional additives. Standard brine for pouring is 6%: for each liter of water you will need 60 g of salt. You can take a little less, but you cannot greatly reduce its amount. Many recipes for cold salted tomatoes contain sugar - it enhances the fermentation process.

Many people have been familiar with the taste of barrel-salted tomatoes since childhood. It is in this container that the most delicious tomatoes are obtained. But not everyone has kegs; it’s quite possible to get a tasty preparation in a pan or even a bucket. A glass jar will also work, but a large one – at least 3 liters.

The container has been selected, selected tomatoes and spices have been prepared - it’s time to start pickling.

Cold salted tomatoes are ready in a month or a little more. This is exactly how long it takes for the fermentation process to completely end and for the product to acquire that unforgettable and unique taste. The best cold winter tomato recipes are described below.

Green pickled tomatoes with mustard in jars for the winter

Pickling green tomatoes for the winter is as easy as fermenting ripe ones. Just need to add a little more salt. And ensure its penetration into the fruit. Can be done in different containers. We will cook in jars and store them for long-term storage for the winter.

We will need:

• unripe tomatoes – 2-2.5 kg;
• a few leaves of currant, cherry, horseradish;
• 6-7 cloves of garlic;
• several sprigs of flowering dill;
• for 1 liter of brine - 1.5 tbsp. spoons of salt, 1 tablespoon of sugar, 1 teaspoon of dry mustard.

Place horseradish, cherry, currant leaves, dill, and garlic on the bottom of the jar.

Using a sharp, narrow knife, we make a puncture in each green fruit in the area where the stalk is attached. And put the tomatoes in the jar, filling it completely. If the tomatoes are very small, you don’t need to make punctures. Or make just one cut.

Prepare the brine with sugar, salt and dry mustard. We use cold filtered water.

Fill the jars with cold brine so that the liquid covers the fruit. Close the jar tightly with a plastic lid.

Since our preparations are for long-term winter storage and not for quick preparation, we place the prepared jars in a cool place. It will be possible to try only in two months, or better yet in three. But that’s what we wanted – we did it in the summer for the winter.

Cold salted tomatoes in a saucepan

The recipe for salted tomatoes in a pan is suitable for those who do not need a lot of them. It is very convenient to place the pan on the balcony and use the preparation until frost.

• 4 kg tomatoes of equal ripeness;
• 6 bay leaves;
• head of garlic;
• 10 peas of black or allspice;
• 6 dill umbrellas;
• 2 tsp. mustard (powder).

If desired, you can add two pods of hot pepper. The amount of brine depends on the size of the tomatoes; they should be covered with it. For every liter of water you will need to put 2 tbsp. l. salt and 1 tbsp. l. granulated sugar.

1. The washed vegetables are placed in a pan along with spices, herbs and peeled garlic.
2. Prepare the brine by adding mustard.
3. Pour it into a saucepan and let it sit in the room for about 5 days.

Stuffed tomatoes per day

Ingredients:

• cream tomatoes – 2 kg;
• mixed greens (dill, parsley, basil, cilantro and celery);
• garlic – 1 large head;

For the marinade:

• table or apple vinegar – 80 g;
• bay leaf – 2 pcs.;
• allspice – 10 peas;
• hot pepper – 5 pods;
• coriander seeds – 2-3 pinches;
• cloves – 4 buds;
• salt – 2 heaped tablespoons;
• sugar – 3 tablespoons (can be replaced with honey).

How to do:

Peel the garlic and chop finely with a knife.

Wash the greens and chop finely. Combine the crushed ingredients and mix well.

Wash the tomatoes and make a longitudinal cut in each fruit. Coat the inside of each vegetable with the filling.

Place a saucepan on the stove, pour in water, add all ingredients except honey. Boil the prepared marinade, cool slightly, add honey, stir and pour it over the tomatoes.

Cover the workpieces with nylon lids, leave them warm for a day, and then transfer them to storage in the refrigerator.

You can try stuffed tomatoes the very next day after preparation.

How to pickle tomatoes in a bucket using the cold method

Salted tomatoes in a bucket are another way to preserve healthy vegetables for the winter without hassle. True, you can’t put such a container in the refrigerator. It is advisable to have a cool basement. Before salting tomatoes in a bucket, you need to figure out what it should be made of: the best option is enamel dishes; good quality salting can be done in plastic, but only in food grade plastic.

For every 3 kg of tomatoes you will need:

• 5 g each of celery and parsley;
• 25 g currant leaves;
• 50 g dill with umbrellas.

The brine for this amount of tomatoes is prepared from 3.5 liters of water and 300 g of salt.

For spiciness, you can cut 1-2 pods of hot pepper into a bucket.

1. Boil water with salt and cool.
2. The washed greens are doused with boiling water. They divide it into three parts: one is placed on the bottom, the second is in the middle part, the rest is poured on top.
3. Place herbs and vegetables in a bucket. Iron a clean towel or piece of gauze and lay it on top of the tomatoes. Place a cleanly washed ceramic plate under a small load.
4. One day is enough to start fermentation. After this, the workpiece is taken to the basement.

Recipes for tomatoes for the winter in a bucket allow you to pickle completely green fruits. This is a great way to prepare a tasty and healthy preparation from tomato “unliquid stock”.

• as many green tomatoes as will fit in the bucket;
• 5-6 hot peppers;
• dill, fresh or dried, but always with umbrellas;
• 1-2 heads of garlic;
• peppercorns and bay leaves.

For each liter of brine you will need water, tbsp. l. granulated sugar and 2 tbsp. l. coarse salt.

1. Green tomatoes are denser than red ones - it is necessary to pierce them at the stem. Advice! The largest fruits will require a cross-shaped cut at the stalk.
2. The bottom layer of pickles consists of tomatoes and garlic; it is topped with herbs and spices.
3. The layers alternate, with spices on top.
4. Fill the fermentation with the prepared brine, set the oppression, placing a thin napkin and a ceramic plate down.
5. After a couple of days, the bucket is taken out into the cold.

The best recipes for quick lightly salted tomatoes

All methods are very simple and do not require a special trip to the store for ingredients.

Method with package

An unusual, but very common recipe has already been appreciated by many housewives. It allows you to significantly save time because it does not contain complex manipulations. As a result, you get delicious lightly salted tomatoes that the whole family will appreciate. Cooking time – 5-10 minutes, no more. Further salting of the tomatoes takes about a day.

Ingredients:

• 0.5 kg of red tomatoes;
• a small bunch of greens (parsley and dill);
• tsp salt;
• 3-4 garlic cloves;
• ½ tsp. Sahara.

Choose only dense tomatoes. They are washed thoroughly and the stalk is cut out. To make pickling faster, the skin is pierced with a needle in 3-4 places in each vegetable.

In the place where the stalk was, shallow cuts of no more than 0.5 millimeters are made, cross-shaped.

Fresh parsley and dill are washed and then dried on a towel. When the greens dry, they chop them.

Garlic is cut with a knife, in this state it retains its taste characteristics as much as possible. You can use a garlic press, but some of the flavor and aroma will be lost.

Take any thick plastic bag and put the prepared tomatoes there.

Then add greens and garlic to the contents, sprinkle the ingredients with salt and sugar on top.

The bag is tied at the top so that there is no air left inside. By the way, it is better to use two packages. Shake the bag with light movements for several minutes and leave it in the room or refrigerator for a day.

When the specified time has passed, the bags are cut with a knife, and the cooked vegetables are placed in a glass cup or jar. The snack turns out incredibly tasty, so you won’t have to store it for a long time. It will be instantly eaten in a matter of hours.

Important!

The marinating time depends on the desired result. If you want the vegetables to be saltier, then marinate them 5-6 hours longer than the allotted time.

With horseradish

For lovers of piquant and spicy taste, a recipe with horseradish is suitable. The vegetables turn out juicy and moderately tart. As a side dish you can boil potatoes and stew cabbage. Lightly salted tomatoes are also great for fresh vegetables.

Ingredients:

• tomatoes – 1-1.5 kg;
• a bunch of dill;
• horseradish - 1 pc.;
• bay leaves – 2 pcs.;
• black peppercorns – 3-4 pcs.;
• 2 tbsp. l. salt;
• 2 liters of water;
• 1 tbsp. granulated sugar.

All ingredients are washed and dried. For the recipe you will need a glass jar with a capacity of 2-3 liters. It must be sterilized on the day of preparation.

Place half the dill and garlic on the bottom of the container. The bay leaf is broken into 3-4 pieces and placed at the very bottom of the jar. Horseradish is crushed and added to the contents.

The stalk is cut out of the tomatoes, punctures are made in the skin with a needle in several places and placed in a jar. Place carefully so as not to crush the pulp. The last layer is again topped with horseradish, garlic, dill and pepper.

Pour water into a saucepan and bring it to a boil. Salt and sugar are added to boiling water. Pour the hot mixture into the contents of the jar and quickly close the lid.

The container should cool in room conditions for at least a day. On the second day, the jar can be opened and a sample taken. The tomatoes managed to be salted for so long and did not lose their taste.

Video recipe

For ease of preparation, below is a short video that tells how to cook lightly salted tomatoes tasty and correctly. All ingredients included in the recipe can be replaced according to taste preferences and desires. You can regulate the amount of sugar and salt yourself. If you want the vegetables to be sweeter, use 1.5-2 times more granulated sugar than indicated.

A quick way to pickle tomatoes in a jar

In order not to waste a lot of time, you can quickly cook tomatoes. It takes no more than 20 minutes to prepare, then the tomatoes need to sit for at least 12 hours, after which they can be tasted.

Ingredients:

• tomatoes – kg;
• dill umbrellas -2-3 pcs.;
• 2-3 cloves of garlic;
• 2-3 black peppercorns;
• 2 currant leaves;
• 1 liter of water;
• 1 tbsp. salt;
• 1/2 tbsp. Sahara.

First place dill umbrellas on the bottom of the prepared jar, and then currant leaves, pepper and garlic. If the cloves are large, cut them in half.

The fruits are prepared: the stalk is cut out and a cross-shaped cut is made in this place so that when pouring brine, the skin does not crack. Place the fruits in the container to the very top. Currant leaves, garlic and dill are placed on top of the vegetables.

Boil water in a saucepan, then dissolve spices in it. Boiling liquid is poured into the contents of the container and covered with a nylon lid.

Allow the container to cool at room temperature. Keep the jar closed for at least 12 hours. When this time is over, you can open and try the snack.

How to grind tomatoes in a saucepan

In order not to sterilize the jars and not waste precious time on this, it is suggested to use a regular pan for pickling. It should have a thin bottom and a capacity of 3-5 liters. This volume will be quite enough to prepare a future snack in it.

Compound:

• tomatoes -1-1.5 kg;
• 4-5 garlic cloves;
• 1 tsp granulated sugar;
• 2 tbsp. salt;
• 2-3 currant leaves;
• 2-3 dill umbrellas;
• 5-6 black peppercorns;
• 2 horseradish leaves.

Preparation begins with washing the tomatoes. You don't have to cut into the stalk. The skin is pierced with a toothpick in 4-5 places on each fruit.

Garlic is cut into 3-4 pieces to make it more fragrant. Wash the dill and currant leaves and place them on the bottom of the pan. A few peppercorns and horseradish leaves are also sent there.

In another pan, prepare the brine: pour in 2 liters of water, dissolve salt and sugar in it and boil the contents for 2-3 minutes. Pour the mixture into the pan with vegetables and cover with a lid.

The contents are kept for at least 24 hours. Then you need to take out one tomato and try it. If the taste suits you, then the preparation is ready for the table. If there is not enough salt in the taste, then soak the tomatoes in brine for at least 6 more hours.

Five-minute recipe for lightly salted tomatoes

This method is suitable for those who do not like to spend a lot of time on cooking. The tomatoes are marinated for 5 minutes, and then they need to be allowed to stand for 5-6 hours. Even large fruits, but with hard pulp, are suitable for the recipe.

Compound:

• tomatoes -1-1.5 kg;
• 3-4 garlic cloves;
• 2 tbsp. salt;
• 1 tbsp. granulated sugar;
• 1 tsp 6% vinegar;
• a small bunch of dill and parsley;
• 2-3 peppercorns.

The washed vegetables are cut into large slices and placed in a jar. The slices must be cut carefully so that the seed chamber does not fall out.

Add the remaining ingredients to the tomato slices - garlic and herbs, sprinkle with peppercorns. There is no need to stir or compact the contents. The tomato juice should remain inside the pulp.

Dissolve granulated sugar, vinegar and salt in a liter of warm water, stir well and pour the mixture into a jar. Close the container with a lid and leave to infuse for at least 2-3 hours.

Attention!

If desired, vinegar can be omitted.

The resulting tomato slices have a pleasant sour taste due to the addition of vinegar. Vinegar adds shine to the paint and extends shelf life in the refrigerator by up to a week.

How to cook lightly salted tomatoes in brine

The traditional cooking method involves preparing and storing vegetables in brine. To prepare the brine, use filtered water. You can take mineral water, but with a low salt content and medium carbonation.

Ingredients:

• tomatoes – 1-1.5 kg;
• 3-4 garlic cloves;
• a bunch of dill;
• 1 tbsp. salt;
• 1 tsp Sahara;
• horseradish and black currant leaves.

Wash the tomatoes and cut out the stems. The garlic clove is cut into 3-4 parts and each resulting clove is inserted into the recess from the cut out stalk. Thus, vegetables will be better saturated with garlic aroma and will have a characteristic taste.

The tomatoes are placed in a container, the bottom of which is already lined with horseradish and currant leaves. The fruits are sprinkled with chopped dill on top.

Stir salt and sugar in a liter of boiling water and pour the mixture into the contents of the container. Close the container and leave to cool and infuse for 16-20 hours.

Before serving, grease the tomatoes with a little vegetable oil and sprinkle with finely chopped dill.

With vinegar

If you want something sour, then this method will come in handy. The acidity can be adjusted by adding vinegar. You can use a solution with a concentration of 6 or 9%. It is better to take apple cider vinegar, it tastes good and does not smell so strong.

Ingredients:

• 1-1.5 kg of tomatoes;
• 1 tbsp. table salt;
• 1 tsp granulated sugar;
• 1 tbsp. 6% vinegar;
• black pepper - 4-5 peas;
• dill umbrellas.

Washed tomatoes with the stalk cut out are placed in rows in a jar. The row spacing is laid with dill umbrellas and pepper.

Vinegar, salt and sugar are dissolved in a liter of boiling water. The resulting mixture is immediately poured into the container and closed with a lid. The contents should sit for at least a day.

The sample is taken on the second day. Before serving, sprinkle the tomatoes with finely chopped herbs. Lightly salted appetizer for lunch and dinner is ready.

Recipe for lightly salted tomatoes without skin

To ensure a delicate taste and the fruits simply melt in your mouth, it is recommended to remove the skin before cooking. However, for this recipe, tomatoes with very dense pulp that do not crush or wrinkle are suitable.

Ingredients:

• kg of tomatoes;
• 1 tbsp. salt;
• 1 tsp Sahara;
• 3-5 dill umbrellas;
• 4-5 peppercorns;
• 3-4 garlic cloves.

The stalk is cut out of the tomato fruit and cross-shaped cuts are made. Pour boiling water over the prepared vegetables or soak them in boiling water for 1-2 minutes if the skin is very hard. The skin is then easily peeled off.

Dill and pepper are placed in the container, and then the fruits themselves. You need to lay it out very carefully; without skin, vegetables are very easy to damage.

Dissolve sugar and salt in hot water and pour the resulting mixture into a jar. The water should not be higher than 60 degrees, otherwise the pulp may be damaged. Close the jar with a lid and marinate for at least a day.

When time passes, tomatoes can be eaten. Take the fruits out of the container using a tablespoon and place them on a plate. Even the most fastidious gourmets will appreciate this very delicate snack.

Cold pickling of tomatoes in jars

Cold salting tomatoes in jars is possible and necessary. This method will allow those who can only store it in the refrigerator to enjoy such a tasty product. To ensure that barrel-pickled tomatoes in jars have the necessary pungency, the recipe calls for the use of vinegar: 1 dessert spoon per three-liter jar.

• red dense tomatoes 2 kg;
• head of garlic;
• Art. l. granulated sugar;
• 2 tbsp. l. salt.

Spices can be any, but you can’t do without horseradish leaves and dill umbrellas.

1. In this case, the jars must not only be washed clean, but also sterilized. Clean greenery is placed at the bottom.
2. Tomatoes should be pierced at the stem and placed in jars. Between them there should be pieces of horseradish leaves and garlic cloves, cut into thin slices.

Barrel tomatoes in a jar, the recipe for which is given above, are stored in the cold. If, 3 days after the start of fermentation, the brine is drained from the jars, boiled and sent back, such a preparation can be rolled up with metal lids and stored in the room.

Tomatoes, like barrels in a saucepan

Salted tomatoes in a saucepan, like barrel tomatoes, can be prepared according to the following recipe. The amount of ingredients depends on the volume of the container and taste preferences. For those who like “vigorous” tomatoes, you can add more horseradish root, garlic and hot pepper. What should be in the salting:

• tomatoes;
• horseradish leaves and roots;
• dill umbrellas with stem;
• chilli;
• garlic;
• currant leaves.

You can also add spices - peppercorns and bay leaves.

1. The pan is scalded with boiling water. The bottom is covered with half of the greenery.
2. Lay out the tomatoes: harder ones on the bottom, softer ones on the top. Cover with the remaining greens.
3. Boil water and dissolve salt in it at the rate of 70 g per 1 liter. The cooled brine is poured into the pan.

You can try pickling no earlier than after a month.

Selection and preparation of tomatoes for pickling

Before you decide to salt tomatoes for the winter, you need to prepare the raw materials and familiarize yourself with the basic cooking rules:

1. It is advisable to use specimens of the same degree of maturity and size. If these are red or green tomatoes, then they will be soaked in brine differently, which means they will not be equally salty.
2. If brown ones are chosen, then they should all be dense and not fall apart.
3. For effective salting, the fruit is pricked with a fork in several places near the stalk.
4. You can also salt different types of vegetables together. But usually only one type is included. To change the taste and aroma, add aromatic herbs and spices: dill umbrellas, hot chili peppers, savory, celery, clove buds, garlic cloves, extragon, horseradish leaves and roots, currants, cherries, cinnamon sticks, mustard beans. The specific list depends not so much on the recipe, but on your taste preferences.

It is advisable to use only coarse salt. The strength of the salt brine must be at least 6%. The preservative effect of salt starts from 10% in the solution. In this case, pathogenic microorganisms die. But if we are not talking about pure salting, then in other cases salt complements the action of acids. For example, vinegar.

Before use, wash tomatoes, remove stems, and remove stains. If the fruits are large, cut into halves or quarters. Prepare containers for pickling. Previously, these were barrels. Now they use enamel pans, buckets or 3-liter jars.

Barrel tomatoes in a bucket

It is more convenient to salt tomatoes in a bucket if it is ten liters. This is the volume the recipe is designed for. If the container is smaller, you can adjust the amount of ingredients, the main thing is to maintain the proportions.

• tomatoes - approximately 10 kg - depends on their size;
• 10 cherry, oak and currant leaves;
• 1 large or 2 medium-sized garlic heads;
• horseradish root and leaf;
• 6 dill umbrellas with greens and stems.

5-7 laurel leaves and a few peppercorns would be useful.

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To make the brine, boil 10 liters of water with 1 cup of sugar and 2 cups of salt.

1. Ripe tomatoes are pricked in the stalk area.
2. Place them on a layer of greenery, not forgetting to add it as the bucket is filled. Spices and garlic are distributed in the same way. There should be greens on top.
3. The cooled brine is poured into the contents of the container and a plate with a load is placed, under which a clean gauze or cotton napkin is placed.
4. Take it out into the cold after a couple of weeks.

Recipe for salting tomatoes in a barrel

Tomatoes in a barrel for the winter are a classic pickling method. In this case, the best conditions for fermentation are created, and the tree gives the tomatoes a unique taste and aroma. Salting tomatoes in a barrel is no more difficult than in any other container - the only difference is in volume.

You will need for a twenty-liter barrel:

• 16-20 kg of tomatoes;
• cherry, oak, currant and grape leaves - 20-30 pcs.;
• dill umbrellas with stems – 15 pcs.;
• 4 garlic heads;
• 2 large horseradish roots and 4 leaves;
• parsley sprigs – 3-4 pcs.;
• 2-3 chili peppers.

Dilute 1.5 kg of salt per 20 liters of water.

1. Cover the bottom of the barrel with dill leaves. Layer every 2 layers of tomatoes with garlic, pieces of horseradish root and chili pepper.
2. There should be herbs on top.
3. Tomatoes drenched in brine are covered with gauze and a weight.
4. After 5 days of fermentation, the tomatoes in the barrel are placed in the cold.

Salted barrel tomatoes with horseradish for the winter

This recipe is designed for a container of 30 liters. To pickle tomatoes like in a barrel you will need the following ingredients:

• horseradish - 10 medium sheets;
• tomatoes – 18-20 kg;
• salt – 60 g (3 tablespoons) per 1 liter of water;
• garlic – 1 large head;
• black currant leaves – 25 pcs.;
• cherry leaves – 25 pcs.;
• dill umbrellas – 10 pcs. (pharmaceutical dill seeds – 50 g);
• hot pepper – 1-2 pods;
• tarragon - 8-10 shoots with leaves;
• purified water – 15 liters.

First you need to prepare the container for pickling - rinse it thoroughly and dry it. Then wash all the vegetables, herbs, and peel the garlic.

According to this recipe, vegetables are added in layers - vegetables-spices-vegetables. Horseradish leaves are placed at the very bottom, then herbs, spices and tomatoes on top. It is better to place large tomatoes on the bottom, and fill the voids between them with small vegetables.

When you reach the very top, leave a little free space so that the tomatoes are completely in the marinade and can be covered with a lid. The last layer of vegetables should be covered with horseradish leaves.

All that's left to do is make the brine and pour it over the vegetables. Dilute salt in water in the ratio indicated in the recipe and pour the brine over the tomatoes. For a thirty-liter container you will need at least fifteen liters of ready-made brine.

Cover the top of the pickle with a clean gauze cloth, then place a plate on top and transfer the pickle to a cool place for fermentation.

Barrel tomatoes in a plastic bucket

This pickling option is no worse than others. You can salt tomatoes in a plastic bucket if it is intended for food purposes. If you are using a 10 liter container, you will need:

• 5-6 kg of medium-sized tomatoes;
• 2 horseradish roots;
• a bunch of parsley and dill;
• 2 chili peppers;
• 4 bell peppers;
• 2 garlic heads;
• 2 -4 bay leaves;
• peppercorns.

A glass of sugar and 1.5 glasses of salt are dissolved in 10 liters of boiled water.

1. Horseradish root and pepper are cut into vertical strips.
2. Place some of the greens and tomatoes, layering them with garlic, pieces of pepper and horseradish.
3. The top is covered with greenery.
4. After the brine is poured, the container is placed in a cool place for fermentation. Tomatoes are ready in 2-3 weeks.

Pickling green tomatoes in pieces: recipe with horseradish and garlic

With horseradish and garlic, the tomato pieces turn out vigorous. Excellent storage throughout the winter.

Ingredients:

• unripe tomatoes, preferably straight green - 4 kg;
• horseradish (root) - 120 g;
• garlic - 120 g;
• onion - 1 piece (large);
• 1 tbsp. a spoonful of black pepper and allspice peas;
• bay leaf - 10-15 pcs.;
• hops-suneli - 1 tbsp. spoon;
• dill umbrellas - 5-7 branches;
• salt - 80 g.

We choose fruits that are firm to the touch and without signs of spoilage. We wash them well. Cut large ones into 6-8 pieces, medium ones into four pieces.

Place in a large container and sprinkle with salt. Mix. Cover with a lid. Leave at room temperature for 7-8 hours. From time to time, stir so that all the pieces release their juice and are well salted. There will be a lot of juice.

Peel the horseradish root and garlic. Pass it through a meat grinder.

Add chopped horseradish and garlic to the tomato slices, add suneli hops. Mix.

We take a large container. We have a plastic bucket. We wash and chop the dill umbrellas. Cut the onion into half rings. At the bottom of the container we use we put a little dill, onion, some allspice and black pepper, and a bay leaf.

Place salted tomatoes on top.

Next are the remaining dill umbrellas and spices.

Pour the vegetables with the brine in which the tomatoes were just salted and into which they gave their juice. The liquid should cover the fruit. If little juice has formed, then dissolve a heaped tablespoon of salt in a liter of filtered water and pour it into the fermentation container.

Cover with a lid and refrigerate for at least a month.

Cold pickling of tomatoes for the winter with garlic

It’s hard to imagine salted tomatoes without adding garlic. Both the taste and aroma are no longer the same. But everything needs moderation. Too much garlic can ruin the flavor of the pickle. This recipe for salted tomatoes in 3 liter jars has it just right.

• tomatoes - as needed;
• half a small carrot - cut into pucks;
• parsley root - cut into rings;
• a small piece of horseradish root and chili pepper;
• parsley - a couple of sprigs;
• garlic cloves and peppercorns - 5 pcs.

For the brine, you will need to dilute tbsp. l. salt with a slide in 1 liter. water. A jar of this volume will require a little more than 1.5 liters.

1. Everything except the tomatoes is placed at the bottom of the dish.
2. Place the tomatoes tightly.
3. Fill the brine to the top and cover with plastic lids.
4. Let it ferment in the refrigerator or basement for 10 days.

How to cold salt tomatoes with herbs It is the greens that give pickling such an amazing taste and aroma. Her choice is the prerogative of the hostess. This recipe for pickled green tomatoes takes it outside the box. Salt in a saucepan or large bucket.

• green tomatoes – 12 kg small or 11 kg medium;
• 15 laurel leaves;
• mint, dill, parsley – 350 g;
• cherry and currant leaves – 200 g;
• ground black pepper – 2 tbsp. l.

Tomatoes are sprinkled with sugar - 250 g. For brine, 8 liters of water require 0.5 kg of salt.

1. Vegetables are laid in layers: greens, tomatoes, sprinkled with sugar.
2. Fill with brine.
3. Place under pressure and store in the cold for about 2 months until ready.

Pickled tomatoes with a mustard lid: an amazing collective farm recipe

Mustard is an excellent antiseptic that prevents the proliferation of pathogenic microorganisms in natural fermentation products. But in order for it to save fermentation from being damaged by mold, it is not at all necessary to add it directly to the brine. You can make a protective cap from mustard powder.

Ingredients:

• 2 kg of ripe firm tomatoes;
• 1 large sweet pepper;
• head of garlic;
• 1 horseradish root and leaves;
• sprigs of flowering dill;
• 2 tbsp. spoons of mustard;
• for 1.3 liters of brine - 3 tbsp. spoons of salt, 2 tbsp. spoons of sugar.

Grind the garlic and bell pepper in a blender.

Place dill, finely chopped horseradish root and its leaves on the bottom of the jar.

Next, place the tomatoes, adding sweet pepper and garlic paste mixed with them.

This way we fill the jar to the very top. Place a large leaf of horseradish on top.

We make a cold brine based on salt and sugar. Pour vegetables over it.

Place a piece of gauze on top, folded in several layers, and pour mustard onto it.

Close tightly with a plastic lid and place the jar with the preparation in a cool place for 3-4 weeks.

How to cold pickle tomatoes in a bucket with horseradish

Horseradish is an excellent antiseptic; it prevents tomatoes from spoiling. With so much of it, they remain lightly salted until spring. For a 10 liter capacity you will need:

• 6-8 cloves of garlic;
• 6 leaves of currant and laurel,
• 4 dill umbrellas;
• 3 cups grated or minced horseradish.

Brine of 8 liters of water, 400 g of salt and 800 g of sugar.

1. Tomatoes and herbs are laid in layers, it should be the first and last layer.
2. Sprinkle the tomatoes with chopped horseradish.
3. Fill with brine and set pressure.
4. Take it out into the cold.

Recipe for barrel tomatoes in a bucket with horseradish, cherry and currant leaves

Cold barrel tomatoes cannot be obtained without adding horseradish leaves, cherries and currants. They will add vitamins and preserve the product.

• tomatoes - how many will fit into the bucket;
• dill umbrellas with stems 6 pcs.;
• sprigs of parsley and celery - 3-4 pcs.;
• 2 heads of garlic;
• 10 leaves of currants and cherries;
• 3 leaves of horseradish.

Peppercorns and bay leaves are added as spices. A bit of everything.

Brine of 10 liters of water, 1 cup of salt and 2 of sugar.

1. The bottom of the bucket is covered with greenery.
2. Place the tomatoes with garlic, sprigs of herbs and dill.
3. Fill it with brine and put it under pressure, not forgetting to add gauze.
4. Ready in 3-4 weeks.

Rules for storing salted tomatoes

According to GOST, salted tomatoes are stored at temperatures from -1 to +4 degrees and a relative humidity of about 90%. At home, such storage parameters are difficult to maintain, but desirable. It’s good if there is a basement where it’s cool. If there is none, and there is only a balcony, they salt enough vegetables to eat them before frost. In other cases, they make do with a refrigerator.

It is very important to prevent mold from growing. To do this, change the gauze or linen napkin once a week, wash it and iron it.

Features of salting brown tomatoes

There is nothing complicated in the process of pickling brown tomatoes: it is identical to pickling red or green tomatoes.

Let's take a closer look at the important points :

1. Excess carrots can hinder quick salting. It is better to avoid recipes that combine carrots and brown tomatoes.
2. Brown tomatoes are typically meaty and nutritious—don't overload the recipe with complicated ingredients.
3. When serving the dish, you can add a tablespoon of vegetable oil if you did not add it when salting.
4. Do not combine brown tomatoes with green bell peppers and white currants.

How to pickle in jars

Pickling brown tomatoes is identical to pickling other vegetables.:

1. Rinse the jars with soda solution.
2. Sterilize the jars and pour boiling water over the lids.
3. Wash the vegetables thoroughly and remove the stems.
4. In the area of ​​the stalk, make a puncture about 10 mm deep with a toothpick or fork.
5. Pack the vegetables tightly into the jar.
6. Do triple hot pour or sterilize. Vinegar or citric acid can be used as a disinfectant.

Let's take a closer look at recipes for pickling in jars.

In a saucepan

Please note that the pan needs to be enameled .

garlic, onions, and any spices as ingredients It is advisable to avoid currant leaves - they can cause mold.

The salting algorithm is simple:

1. Make sure there are no scratches on the inside of the pan.
2. Rinse the vegetables.
3. Fill the pan with them (just above the middle).
4. Dissolve salt, sugar, and other bulk products (spices) in cold water.
5. Put it on fire. Boil it.
6. Pour the hot marinade over the vegetables.
7. Stretch the gauze over the pan, preferably in three layers.
8. Place the pan under pressure for three days.
9. After three days, store in a cool place.

Important! If, when removing the gauze, you find plaque on top, then carefully remove it with a slotted spoon. There's nothing wrong with that.

In plastic buckets

Such containers will probably be found in every home.

Use whatever ingredients you prefer . It will work especially well with garlic, dill, and onions. If you want to add leaves, let them be horseradish or oak leaves.

Harvesting method:

1. Check the plastic bucket for cracks. Rinse it well and dry it.
2. Add tomatoes and remaining ingredients.
3. Boil water, dissolving salt and sugar.
4. Wait for the marinade to cool, otherwise the buckets may crack or become deformed.
5. Pour the warm marinade into a bucket.
6. Cover with gauze.
7. Set the pressure. A plate or cutting board with something heavy will do.
8. Brown salted tomatoes should remain in this position at room temperature for 16 days.
9. Then move them to a cool, dark place.

In a barrel

Cooking procedure:

1. At the bottom of a wooden barrel, place currant, cherry, grape, oak, horseradish leaves - any leaves you wish.
2. Next, lay out a thick layer of tomatoes.
3. Place garlic, onion, herbs, and pepper on top.
4. Dissolve salt in cold water. Pour salt water into the barrel.
5. Add the herbs, tomatoes, onions and garlic again.
6. Pour in the filling again.
7. Repeat the same thing one final time.
8. Set the pressure. Leave the barrel under pressure at room temperature for three days.
9. Move it to a cool, dark place.
10. Try again in three weeks.

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Pickling tomatoes with carrot tops

To prepare this winter snack you will need:

• small brown tomatoes;
• water – 5 liters;
• carrot leaves;
• apple cider vinegar – 2 cups (can be replaced with 1 cup 9% table vinegar);
• sugar – 1 glass;
• allspice – 10 peas;
• bay leaf – 3 leaves;
• salt – 100 g (5 tablespoons).

Process:

For pickling you will need a three-liter glass container. Rinse the bottles, rinse with boiling water and dry. Wash the tomatoes and rinse the carrot tops.

Place three sprigs of carrot tops on the bottom of the bottles, and place tomatoes tightly. Place a pan of water on the fire, boil and pour boiling water over the vegetables. After five minutes, drain the water into the sink.

Measure out five liters of water and pour into a saucepan, add salt and sugar. Bring the marinade to a boil, add vinegar, bay leaf and pepper. Pour boiling marinade over vegetables to the top and roll up with sterile lids.

The finished pickling should be wrapped well and after cooling, it can be taken out for storage in the basement or placed in the pantry.

Tips and tricks

Let us share with you some culinary life hacks from experienced housewives:

1. Be sure to cut off the stem and puncture any size vegetable.
2. If you are not going to pickle the whole tomatoes, then choose elastic fruits, otherwise the pulp may fall out when cutting.
3. Just because tomatoes are called salted does not mean that you need to add a lot of salt and ignore sugar. Excess salt will make brown tomatoes unfit for consumption.
4. It is best to use table vinegar for pickling, not apple cider vinegar. Some recipes allow the addition of citric acid.
5. Don't overdo it with spices and herbs. If you've already added basil, omit the parsley. Try to avoid the proximity of strong-smelling branches of greenery. This will ruin the taste.

Let's sum it up

Brown salted tomatoes are not picky and do not require a complex recipe. Be sure to cut off the stems and sterilize the jars. Use table vinegar, not apple cider vinegar. When salting in a bucket, pan or barrel, bending is a prerequisite. Without it, you won’t be able to pickle tomatoes.

Brown tomatoes are not the best ally of carrots and white currants. But they go well with garlic, cinnamon, onion, honey, pepper, horseradish and cloves. We wish you success and delicious preparations!

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