Pickling tomatoes for the winter in jars, simple recipes: methods and ingredients

The simplest pickling of tomatoes - step by step photo recipe

If you decide to start canning for the first time, then choosing the right recipe from all the variety will be quite difficult.

We bring to your attention the classic method of preparation, which has been used by thrifty housewives for many years. The recipe below is quite simple and will not cause difficulties even for those who are doing it for the first time.

You can supplement the main ingredients with slices of bell and hot peppers, finely chopped onions and celery. Determine the quantity according to taste.

Your rating: ( 14 ratings, average: 3.79 out of 5)
Cooking time: 45 minutes

Quantity: 1 serving

Cold pickling of tomatoes with vinegar according to a recipe from grandmothers

Previously, everyone used aspirin when pickling vegetables. Jars of pickles are stored for a very long time and do not explode. A method proven over the years. And despite the fact that in our time this is not a very popular salting method, it has its place.

We will need (for 5 three-liter jars):

tomatoes;
horseradish leaves;
umbrellas and dill seeds;
peppercorns – 8 pcs. in a jar;
bay leaf – 3-6 pcs. on the jar;
rock salt – 100 g;
sugar – 200 g;
vinegar 9% - 250 ml;
raw cold water – 5 l;
aspirin – 2 tablets.

Preparation:

Place horseradish leaves, dill, bay leaf and peppercorns on the bottom of the jar.
Then we place the tomatoes with aspirin in it, covering the top of the jar with horseradish leaves.
Let's start the marinade. Mix sugar, salt and vinegar in a bucket or pan and bring to a volume of 5 liters with cold water. Mix everything very thoroughly so that the salt and sugar dissolve.
And fill our jars with the prepared marinade right to the top. We close them with ordinary nylon lids and put them in a cellar or other cool room.

Preparation without sterilization

To prepare one three-liter jar of canned tomatoes without sterilization you need:

tomatoes of the same size and ripeness - 1.5 kg or as many as possible;
salt – 30 g;
70% acetic acid – 1 tsp;
sugar – 60-70 g;
greens (horseradish leaves, currants, cherries, dill umbrellas) – 10-20 g;
peppercorns – 5-6 pcs.;
garlic – 2-3 cloves;
bay leaf – 2-3 pcs.;
how much water will go in.

How to preserve:

Wash and dry the tomatoes selected for preservation.
Rinse the greens. Chop coarsely with a knife.
Peel the garlic.
Take a pre-prepared jar. Place 1/3 of the greens, bay leaves and peppercorns on the bottom.
Place 1/2 of the tomatoes and add 1/3 of the herbs. Fill the jar to the top and empty the rest.
Heat approximately 1.5 liters of water. Its exact quantity depends on the density of the tomatoes and will be determined after the first filling.
When the water boils, pour into a container with tomatoes. Cover the top with a boiled lid.
Leave for 20 minutes.
Carefully pour the liquid into the saucepan. For convenience, you can put a nylon cap with holes on the neck.
Add salt and sugar to the pan. Heat everything to a boil and boil for about 3-4 minutes.
Pour the brine into a jar, add acetic acid and roll up.
Carefully place the container upside down and wrap it in a blanket. Leave until cool.

After this, return it to its normal position and keep it in a visible place for 2-3 weeks, after which it can be moved to a storage place.

Salted tomatoes for the winter in jars using the cold method without vinegar

According to this recipe, the tomatoes turn out like barrel tomatoes. We will salt them cold, without vinegar and without sterilization. You can try them for the first time after 2 weeks, but it’s better to wait a month.

Ingredients for a 3 liter jar:

Tomatoes - as much as you like
Garlic - 4 cloves
Dill umbrellas - 2-3 pcs.
Black currant leaves - 6 pcs.
Horseradish leaves - 1 pc.
Black peppercorns - 7-10 pcs.
Allspice peas - 3-5 pcs.
Coarse salt, non-iodized - 3 tablespoons
Cold clean water - 1 liter

Preparation:

1. Rinse the tomatoes and herbs well. The jars must also be clean and dry (no need to sterilize). And start filling the containers. Place 1-2 dill umbrellas, 2 blackcurrant leaves, 2 cloves of garlic and half a horseradish leaf on the bottom (you can use a whole one).

2. Next, start laying the tomatoes. When you fill about half the jar, add another umbrella of dill, 2 currant leaves, the other half of the horseradish leaf and 1-2 more cloves of garlic.

3. Then continue stacking the tomatoes all the way up to the neck of the jar. Then add 1-2 more currant leaves, 7-10 black peppercorns and 3-5 allspice peas on top.

4. Pour the required amount of cold water into the pan (for one 3-liter jar - 1 liter of water). Add salt there (3 tablespoons per 1 liter) and mix thoroughly until it is completely dissolved.

You can take distilled water, or clean well water, or boiled and cooled.

5. Pour the brine into the filled jars and cover the top with clean gauze. In this form, leave them to infuse for 3 days. Then remove the gauze, remove the foam that appears from the top and close with a clean nylon lid. Such preparations should be stored in a cool place.

A simple recipe for pickling green tomatoes

To prepare one 2-liter jar of delicious green tomatoes you need:

unripe tomatoes – 1.0-1.2 kg;
leaves of garden horseradish, cherries, currants, dill umbrellas - 20-30 g;
garlic – 4-5 cloves;
water – 1.0 l;
salt – 40-50 g.

What to do:

Boil clean water, add salt, stir. Cool completely.
Wash the tomatoes and greens for pickling. Dry.
Peel the garlic cloves.
Chop coarsely with a knife or simply tear the greens with your hands and place half of them on the bottom of the container. Add half the garlic.
Fill to the top with green tomatoes.
Place the remaining herbs and garlic on top.
Pour in cold brine.
Place the nylon cap in boiling water for a minute and immediately put it on the neck.
Place the workpiece in a storage place, it is advisable that the temperature there is not lower than +1 and not higher than +5 degrees.
After 30 days, salted green tomatoes are ready.

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.

Tomato slices

For this recipe, it is advisable to take large and fleshy tomatoes with small seed chambers; irregularly shaped fruits are also suitable.

To prepare five liter jars you need:

tomatoes - 6 kg or as much as it takes;
water – 1 l;
vegetable oil – 100-120 ml;
salt – 30 g;
vinegar 9% - 20 ml;
sugar – 60 g;
fresh dill – 50 g;
garlic – 5 cloves;
onions – 120-150 g;
laurel – 5 leaves;
peppercorns – 15 pcs.

Process step by step:

Wash the tomatoes selected for preservation. Then carefully cut into slices. Small ones can be cut into 4, and large ones into 6 parts.
Peel the onions and cut them into half rings. Place the onion on the bottom.
Peel the garlic and place it whole in jars.
Add bay leaf and pepper.
Wash and chop the dill. Send to other components.
Pour a tablespoon of oil into each container.
Fill to the top (not very tightly) with chopped tomatoes.
To make the brine, boil water in a saucepan. Add sugar and salt and wait until dissolved. Add vinegar last.
Carefully pour the resulting marinade into the jars so that 1 cm remains to the top. One liter container requires about 200 ml of brine.
Cover with lids on top. Carefully place the filled container in a bowl of water and sterilize for a quarter of an hour.
Roll up and turn upside down. Cover with a blanket and let stand until completely cool.

Salted tomatoes for the winter with mustard - you'll lick your fingers

I highly recommend cooking tomatoes this way. It will be simply impossible to tear yourself away from such a snack. We will salt the tomatoes cold. And then just be patient to wait for the “ripening” of this workpiece.

Ingredients for a 3 liter jar:

Tomatoes - as much as you can fit (1.5-2 kg)
Bell pepper - 1 pc.
Garlic - 1 head
Horseradish root and leaves - 1 pc.
Dill (umbrellas) - 2 pcs.
Salt - 3 tablespoons
Sugar - 2 tablespoons
Dry mustard - 2 tablespoons
Cold water - 1.3 liters

Preparation:

1. Peel the garlic and place in a blender bowl. Send the bell pepper cut into pieces there. They need to be crushed to a pulp.

2. Place sprigs of dill and horseradish root (peeled) cut into pieces at the bottom of the jar.

3. Then fill 1/3 of the jar with tomatoes and fill 1/3 with the garlic and pepper mixture. Add the same amount of tomatoes again and add some of the mixture. Then add the tomatoes to the top and add the rest of the chopped vegetables. Cover the whole thing with a horseradish leaf.

4. Pour cold water into the pan. Add salt, sugar and fill the contents of the jar with this brine up to the neck.

5. Place gauze on top in several layers and sprinkle mustard powder on it. Close the jar with a nylon lid and put it in a cool place for 4 weeks. Further, if you are not going to open the workpieces, continue to store them in the cold.

There is no need to expect any fermentation. There is no need to open the lid during the time allotted for infusion, and you should not make holes in it either. Everything will happen naturally and your tomatoes will turn out incredibly tasty.

Tomatoes in jelly - simple and tasty

The calculation of the products is given for a liter jar, but usually the amount of brine is about three jars, so it is better to immediately take vegetables in triple quantities. For one serving you need:

the smallest tomatoes – 500-600 g;
onion – 50-60 g;
garlic – 4-5 cloves;
sugar – 50 g;
gelatin - 1 tbsp. l.;
salt – 25 g;
vinegar 9% - 1 tsp;
bay leaf;
peppercorns – 5-6 pcs.

Algorithm of actions:

Wash the tomatoes and dry them.
Peel the onion and cut into rings.
Peel the garlic.
Place onions, garlic and tomatoes in a jar.
Pour boiling water over the contents and cover with a lid. Leave for 10 minutes.
Separately, boil a liter of water with bay leaf, pepper, salt and sugar. Add vinegar.
Drain the boiling water from the jar, add gelatin and add brine.
Roll up the lid. Keep upside down under a blanket until completely cool.

Video recipe for salted tomatoes for the winter in jars like barrels

Here is another recipe for pickled tomatoes using mustard. But it differs from the previous one both in the composition of the ingredients and in the method of preparation. You will learn more by watching the video, where the author clearly explains everything.

Ingredients:

Tomatoes – 2 kg
Currants - 2 branches with leaves
Horseradish root – 10 g
Mustard seeds - 1 teaspoon
Dill umbrellas - 2 branches
Parsley - bunch
Garlic - 5-6 cloves
Salt - 2 heaped tablespoons per 1 liter of water

That's all I have for today. I hope I was able to satisfy your requests and you found a suitable option for pickling tomatoes for the winter. Although, they are all very good in their own way and the tomatoes taste incomparable.

Good luck with your preparations! Bye!

Pickling tomatoes with garlic

To quickly pickle tomatoes with garlic you need:

tomatoes – 1.8 kg or as much as will fit in a 3 liter container;
garlic – 3-4 medium-sized cloves;
vinegar 9% - 20 ml;
sugar – 120 g;
salt – 40 g;
water - how much will be needed.

How to preserve:

Wash the tomatoes and put them in a jar.
Pour boiling water over it. Cover the top with a lid.
Leave for 20 minutes.
Pour the water into a saucepan. Boil
Peel the garlic, press through a press and place in the tomatoes.
Pour salt and sugar directly into the jar.
Pour boiling water over the contents and add vinegar last.
Using a seaming machine, roll up the lid.
Turn it upside down, wrap it in a blanket and let it cool until it cools.

Which tomatoes are suitable for pickling?

Not all tomatoes can be canned.

Specimens that are too large are not suitable (they will not fit into the jar). It is also better not to use juicy tomatoes for pickling.

Those varieties whose fruits have thin skin are also not suitable. Due to the influence of the marinade, they will simply burst and spread in the jar.

Thus, tomatoes with the following characteristics are suitable for pickling:

size – medium or slightly smaller than medium (to easily fit into the jar);
dense structure, especially the skin;
increased sugar content in the pulp;
disease resistance;
simultaneous maturation;
good keeping quality.

That is, as you can see, these are all the qualities that allow tomatoes to withstand heat treatment and maintain integrity.

Among the varieties and hybrids for pickling, it is worth taking the fruits of De Barao red, Miracle of the World, Scarlet Candles, Lady's Fingers, Cadet, Aquarelle, Rio Grande, Sanka, Moscow Delicacy, etc.

With onion

For three liter jars of tomatoes and onions you need:

tomatoes - 1.5 kg or as much as is included;
onions – 0.4 kg;
salt – 20 g;
sugar – 40 g;
oils – 20 ml;
vinegar 9% - 20 ml;
bay leaf – 2 pcs.;
peppercorns – 6 pcs.

What to do:

Wash the tomatoes. Make a cross on the tops. Place in boiling water. After a minute or two, remove the fruits with a slotted spoon and place them in ice water.
Carefully remove the skin and cut with a sharp knife into circles 6-7 mm thick.
Peel the onion and cut into rings of the same thickness.
Fill the jars with vegetables, alternating layers.
Boil water with pepper, bay leaves, sugar and salt.
Pour in oil and vinegar.
Pour brine over the tomatoes. Cover with lids.
Sterilize in a tank of water for a quarter of an hour.
Roll the lids.
Turn it upside down and wrap it in a blanket. Keep it like this until it cools completely.

Very tasty and sweet tomatoes for the winter with vinegar

Tomatoes prepared according to this recipe can be stored in an apartment at room temperature. It is advisable that you have thick-skinned ones, but this is not very important. It is advisable to try this yummy no earlier than in a month. So you'll have to be patient a little.

The quantity of ingredients presented is for three liter jars.

Ingredients:

Tomatoes - 1.5-1.7 kg
Boiled water (hot) - 1.5 liters
Coarse non-iodized salt - 1 heaped tablespoon
Sugar - 200 gr
Bay leaf - 3 pcs.
Allspice peas - 3-5 pcs.
Black peppercorns - 3-5 pcs.
Cloves - 3 buds
Dill (umbrella) - 1 pc.
Vinegar 9% – 100 ml

Preparation:

1. Prepare clean jars (not necessarily sterilized). Fill them to the top with tomatoes. But before putting them in containers, make several punctures with a toothpick on the top of each tomato, around the black core.

Punctures are needed to prevent them from cracking later.

Then fill the jars with hot boiled water to the top. Cover them with lids and leave for 15 minutes. After that, drain the water into the pan.

2. Next, prepare the marinade. Add salt and sugar to a saucepan with the drained water from the tomatoes. Add bay leaf, cloves, black peppercorns and allspice. And also lower the dill branch.

Place the pan with the marinade on the fire and bring to a boil. After it boils, hold for another 2 minutes and remove from the stove. Add vinegar and stir.

3. Remove the dill branch and pour the hot marinade into the jars of tomatoes to the very top. Roll them up with lids, cover them with a towel and leave to cool. Then put it in storage.

With cucumbers

To preserve tomatoes and cucumbers you need to take (for 3 liters):

tomatoes - about 1 kg;
cucumbers no longer than 7 cm - 800 g;
pickling greens – 30 g;
garlic – 3-4 cloves;
salt – 20 g;
sugar – 40 g;
vinegar 9% - 20 ml;
water – 1 l.

Step by step process:

Soak the cucumbers in water, wash well, dry and cut off the ends.
Wash the selected tomatoes and dry them.
Rinse pickling greens (usually dill umbrellas, currant and cherry leaves, horseradish leaves) with water and shake well.
Chop into large pieces with a knife.
Peel the garlic cloves.
Place half the herbs and garlic in a sterile jar.
Place the cucumbers vertically.
Place the tomatoes on top and lay out the remaining herbs and garlic.
Boil water and pour into a filled jar. Place the lid on top.
Soak vegetables in boiling water for 20 minutes.
Drain the water into the pan.
Add salt and sugar.
Heat to a boil. Pour in vinegar.
Pour boiling brine over assorted vegetables.
Using a seaming machine, roll up the lid.
Turn the jar upside down and cover with a blanket. Keep in this state until completely cooled.

Preservation storage methods

Home pickles in glass containers require keeping in darkened rooms with normal ventilation. Different places have their own rules:

cellar - allows you to store the rolled product for three years, subject to a temperature regime of 10-15 degrees;
balcony - containers are laid out in boxes or installed in special cabinets with doors (protecting from direct sunlight); at temperatures from 0 to 25 degrees, the preparations are suitable for food for about one and a half years;
pantry in the apartment - stored on shelves for up to two years, at temperatures of 18-25 degrees.

An opened jar can be stored in the refrigerator for no more than 48 hours. After the specified time, the activity and proliferation of bacteria in the contents of the container increases, for which the marinade serves as a nutrient medium.

Canning tomatoes is not only done in glass containers. Housewives use buckets, barrels and other available containers for their needs. Classic red or green vegetables can be replaced with cherry tomatoes. Professionals advise not to worry about the first failures - as young housewives gain experience, they begin to prepare not only standard, but also exotic preparations for the winter.

Simple assorted tomatoes and vegetables

For 5 liter jars of a beautiful assortment you need:

yellow and red tomatoes – 1 kg each;
the smallest cucumbers – 1.5 kg;
carrots - 2 medium root vegetables;
garlic cloves – 15 pcs.;
multi-colored sweet pepper – 3 pcs.;
sugar – 40 g;
vinegar 9% - 40 ml;
salt – 20 g.

What to do next:

Wash the tomatoes and cucumbers. Cut off the ends of the latter.
Peel the carrots. Cut it into circles or cubes.
Peel the garlic.
Remove the seeds from the peppers and cut them into long strips.
Pack all vegetables approximately equally into jars.
Heat about 2 liters of water to a boil and pour over the assortment. Place the lids on top.
After 10 minutes, pour the liquid into the pan. Boil it again.
Repeat filling.
After 10 minutes, drain the water again and bring to a boil. Add salt and sugar. Stir until completely dissolved and add vinegar.
Pour the boiling marinade over the assortment and roll up.

Turn the rolled up jars upside down, then cover them with a blanket and keep until cool.

How to prepare tomatoes for pickling

The first thing you need to do is prepare the tomatoes for canning.

The procedure begins with sorting. For pickling, we select whole fruits without visible damage, soft areas or signs of disease.

The stalk must be removed. But they do it carefully so as not to damage the fruit.

Next, the tomatoes are washed. Do this carefully so as not to damage the fruit. Some recipes will require cutting the tomatoes.

ON A NOTE. Some housewives make a careful puncture with a toothpick in the place where the stalk was. This is done to ensure that the fruit is evenly salted.

What is cold salting

Cold salting involves the use of cold, raw water for brining.

Salt is mixed in and spices are added. Tomatoes are poured into containers with this brine, covered with a plastic lid and sent to the cellar for storage.

How to pickle tomatoes hot

For the hot salting method, the liquid is brought to a boil and only then the tomatoes are poured into it. For this method, you can use either brine or marinade.

The difference between the hot method and the cold method is that when hot the jars are rolled up with metal lids, and when cold they use plastic lids or simply put the tomatoes under pressure,

How to do without sterilization

You can roll up jars of tomatoes without sterilization.

You will need for a three-liter jar:

tomatoes;
water (3 liters);
6 cloves of garlic;
dill umbrella;
2 dry bay leaves;
2 currant leaves;
2 cherry leaves;
9 tablespoons sugar;
2 tablespoons salt;
45 ml 9% vinegar.

Preparation:

Wash the jar thoroughly with soda and let the water drain.
Place additives (garlic, leaves, dill) into the container.
Place the tomatoes.
Fill the jar with boiling water and leave for 10 minutes.
Pour the water into the pan and bring to a boil again.
Add sugar and salt. Let's dissolve them.
Pour in vinegar, stir for 10 seconds and turn off.
Pour the marinade into a jar and roll it up.
Turn it over, wrap it in an old jacket and leave it for a day.

General tips and recommendations for preparing lightly salted tomatoes

The process of pickling tomatoes for the winter season and preparing lightly salted tomatoes is very similar. But, perhaps, there is one difference: it will take less time to cook, as well as waiting for the result.

We select the best fruits for lightly salted preparations

We’ll talk about which varieties are best to choose for salting tomatoes later. Now let’s note general recommendations for successfully salting tomatoes:

Tomato fruits must be selected that are completely healthy; there should be no signs of rot or other diseases.
If foreign bacteria enter, the workpiece may suffer and turn sour.
All utensils that you will use for cooking must be treated with boiling water or sterilized.
If the recipe does not require making cuts and cuts on the fruits, then I recommend piercing them with a toothpick or fork . This is necessary so that the tomatoes cook faster.
Store the pickling in the refrigerator, but no more than three days. Afterwards, the tomatoes already change their taste to sour, because they quickly deteriorate.
The most convenient way to pickle tomatoes is in a saucepan, preferably a wide one. They will not wrinkle if they are placed in one layer along the bottom of the pan.

Velvet spice

Want to add a little spice to your preparations? Then the recipe for pickling tomatoes for the winter in jars with mustard will suit your taste. We wash the tomatoes with thick skin and pierce them with a toothpick. Cook the spicy filling from 1 liter of filtered water, 100 g of sugar, 50 g of coarse salt and 5-6 tbsp. l. prepared hot mustard. Lastly, pour in 150 ml of 6% vinegar and simmer the marinade for another minute over low heat. Fill the jars with tomatoes with mustard filling and set them to sterilize under the lids for 15 minutes in a large saucepan. After this, you need to roll up the cans, turn them upside down and wrap them in a warm blanket.

Stuffed tomatoes

Time: 40-60 minutes (+ 3 days).
Number of servings: 8-10 persons.
Calorie content: 20 kcal.
Purpose: pickles.
Cuisine: Russian.
Difficulty: easy.

To diversify your snack menu and treat your loved ones to something unusual, it’s worth bringing to life the recipe for lightly salted stuffed tomatoes. If you prepare the dish strictly according to the recipe, it turns out tender, juicy and looks appetizing when served . For appetizers, the “slivka” variety is used - such tomatoes are easier to stuff, and they don’t fall apart when salted.

Ingredients:

water – 2 l;
salt – 4 tbsp. l.;
cream – 3 kg;
carrot – 1 pc.;
sugar – 2 tbsp. l.;
white cabbage - 1 fork.

Cooking method:

Wash the tomatoes well and cut off the caps. Remove the core.
Grind the peeled carrots and finely chop the cabbage. Mix the products.
Place the minced meat into tomato cups and carefully compact the filling.
Place in a deep saucepan.
Dissolve sugar and salt in cold water. Pour the contents of the pan.
Place the pickles under pressure for three days.
Transfer the finished pickled fruits to a clean jar, and strain the brine through a sieve or cheesecloth.
Store lightly salted tomatoes in the refrigerator.

How to deliciously pickle green tomatoes?

There are a lot of recipes that allow you to pickle green tomatoes. We tried different ones, and they are all not for everyone. My husband loves green fruits, so we cook it every year.

Ingredients: 1 kg green tomatoes, black currant leaves, dill, horseradish, garlic, salt 25 g, allspice.

1. Wash and thoroughly clean the tomatoes, herbs and peppers.

2. Place all components except those required for the brine into a prepared container.

3. The top layer should be composed of herbs and dill.

4. Pour cold water into a bowl and mix with salt, stir and wait until it dissolves to form a precipitate.

5. Allow to brew for 5 minutes.

6. Add brine to the jar of vegetables, heat the lid and cover the jar.

Place in a cool place and remove after a month.

For cold pickling you will need: 6 kg tomatoes, water, bay leaves, table salt 25 g, granulated sugar 30 g, ground pepper, mint, cherry and currant leaves, dill and parsley.

Wash and clean the ingredients thoroughly, place spices and tomatoes at the bottom of sterile containers.

There is no need for slicing. Lay out the layers until the ingredients are gone, then fill them with cold water and cover with a lid.

Tomatoes in Armenian

Time: 20 minutes (+ 3-4 days).
Number of servings: 2-4 persons.
Calorie content: 25 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty: easy.

The next recipe is spicy, spicy and incredibly tasty Armenian tomatoes. Even a picky gourmet will appreciate them. Lightly salted, quick-salted vegetables are easy to make, but the result is gorgeous. The cooking process takes a little time, but salting will take several days. Spicy, delicious lightly salted fruits are best stored in the refrigerator.

Ingredients:

garlic – 2 heads;
cream – 1-1.5 kg;
parsley - a bunch;
salt – 2 tbsp. l.;
ground black pepper.

Cooking method:

Chop the greens and combine with finely chopped garlic.
Cut the caps off the tomatoes (make small cuts, not all the way through).
Place a generous portion of minced garlic and parsley into each cut.
Place vegetables in a saucepan or large bowl in rows.
Pour in cold brine (water + salt).
Place under pressure for a day at room temperature. And then put it in the refrigerator for another two days.

How to select and prepare products?

For pickling, take tomatoes that have dense flesh and have the same degree of ripeness. Choose medium size vegetables, since large fruits may not marinate well. Damaged and soft tomatoes should be discarded; they are not suitable for canning, since the snack will not look aesthetically pleasing, and the jars may explode.

Nimble tomatoes

Do you want lightly salted tomatoes here and now, without waiting for winter? Make tomatoes without marinade. We wash 1 kg of tomatoes (you can use cherry tomatoes), dry them and make punctures with a toothpick. Pour them into a clean plastic bag, sprinkle with any fresh chopped herbs, squeeze 3-4 cloves of garlic through a press. Sprinkle all 1 tbsp. l. coarse salt and 1 tsp. sugar, tie the bag tightly and shake its contents well. In this form, place the tomatoes in the refrigerator for at least an hour. Don't forget to shake the bag from time to time. By the way, lightly salted tomatoes will become even tastier the next day.