Cold pickling of tomatoes for the winter: 9 simple recipes

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.

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.

Salted tomatoes with sweet peppers

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

Ingredients:

Sweet pepper – 0.3 kg
Tomatoes – 10 kg
Bunches of dill – 1 pc.
Garlic cloves – 6 pcs.
Hot pepper pods – 2 pcs.

Bell pepper

Brine:

Salt – 0.5 kg.
Water – 8 l.

The algorithm for preparing salted vegetables is as follows:

Prepare brine by dissolving salt in boiled water. Set aside the brine and filter through gauze (thin cloth).
Wash with soda, sterilize the jars, boil the lids for 5-7 minutes.
Prepare ripe red tomatoes without spots or signs of rotting on the skin. Wash the vegetables with running water, dry, and tear off the stems.
Rinse the sweet pepper, cut in half, remove the seeds. Rinse the vegetable again and cut into wide slices.
Sprinkle dill with water and dry. Peel the garlic and wash.
Place tomatoes, herbs, garlic, sweet and bitter peppers in layers in jars.
Fill the contents of the jars with brine. Close the containers with nylon lids.
Leave the preparations for 10-12 days for fermentation.

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

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

The best recipes for pickling tomatoes in liter jars

Traditionally, tomatoes are rolled into three-liter jars. Although there are recipes that are designed for smaller containers.

Let's look at them below.

Dessert tomatoes

This is a famous Soviet recipe for savory tomato preparations.

You will need:

Tomatoes, cut into quarters per liter jar;
Water per liter jar;
1 teaspoon salt;
3 teaspoons sugar;
2 bay leaves;
3 black peppercorns;
3 pieces of dry cloves;
1 tablespoon sunflower oil;
3 tablespoons of 6% vinegar;
1 teaspoon of gelatin in the form of jelly;
3 onion rings;
a quarter teaspoon of ground cinnamon.

The cooking algorithm is as follows:

Salt, sugar, bay leaves, pepper, cloves and cinnamon, pour 0.5 liters of water and boil for 3 minutes.
Cool the marinade, strain it and add vinegar and gelatin.
Pour oil into a jar, add bay leaves, peppers, tomatoes and onion rings.
Pour in the marinade and cover the jar with a lid.
Place the jar in boiling water for 5-10 minutes.
Take it out and roll it up.

Tomatoes marinated with bell pepper

An interesting way to marinate tomatoes with bell peppers.

Ingredients:

Small tomatoes per liter jar;
Water per liter jar;
2-3 bell peppers, cut into quarters;
1 teaspoon salt;
3 teaspoons sugar;
2 bay leaves;
3 black peppercorns;
3 pieces of dry cloves;
1 tablespoon sunflower oil;
3 tablespoons of 6% vinegar;
3 onion rings;
a quarter teaspoon of ground cinnamon.

The cooking algorithm is as follows:

Salt, sugar, bay leaves, pepper, cloves and cinnamon, pour 0.5 liters of water and boil for 3 minutes.
Cool the marinade, strain it and add vinegar.
Pour oil into a jar, add bay leaves, peppercorns, tomatoes, bell peppers and onion rings.
Pour in the marinade and cover the jar with a lid.
Place the jar in boiling water for 5-10 minutes.
Take it out and roll it up.

Tomatoes in their own juice

For this recipe you only need tomatoes. You want overripe, juicy tomatoes (for juice) and medium-sized tomatoes.

First, cook the overripe tomatoes in a saucepan until the skin comes off.

Let cool. Transfer the boiled tomatoes into a sieve and rub them through a colander or sieve.

Pour the resulting juice into a jar, where we place the whole fruits.

Place the jar in a pan of boiling water to pasteurize, then roll it up.

ON A NOTE. This recipe requires no salt or sugar. The whole point is to preserve tomatoes in their own juice.

Pickled tomatoes

You can also make pickled tomatoes with regular marinade in a liter jar.

Ingredients:

Tomatoes of the same ripeness without stalks;
Water – 3 liters;
Vinegar 6% – 500 ml (it is better to take wine or apple);
70 g salt;
70 g sugar;
3 dill umbrellas (more, to taste);
20 grams of mustard seeds;
10 grams of horseradish (more to taste);
Bay leaf (3 pieces);
Basil (2-3 leaves to taste).

Preparation:

Place tomatoes and bay leaves in a jar;
Prepare the marinade in a saucepan (mix salt, sugar, dill, mustard, horseradish in boiling water);
As soon as the liquid boils, add vinegar, stir and remove from heat;
Pour the marinade into jars;
Place the jars in boiling water for 10 minutes to sterilize, remove and roll up.

How to pickle green tomatoes for the winter

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 family and my guests just love these green tomatoes, especially as a snack, you know what I mean. Now I invite you to appreciate the beauty of these blanks.

Ingredients for a 3 liter jar:

Tomatoes;
Hot pepper – 3 pcs.;
Garlic – 4 cloves;
Bay leaf – 3 pcs.;
Black peppercorns – 1 pinch;
Dill umbrellas – 3 pcs.;
Horseradish leaves – 1 pc.;
Cherry and currant leaves - 5 pcs.;
Salt – 5 tbsp. l.;
Sugar – 4 tbsp. l;
Water.

Cooking process:

1. Wash the jars thoroughly with soda or detergent. Also wash greens and vegetables. We put all our spices and herbs at the bottom of the container.

2. Next, add tomatoes mixed with pepper. Take the amount according to your taste.

Take red hot pepper. This way our blanks will be more colorful.

3. Sprinkle salt and sugar on top. Fill everything with clean drinking water. Never boil it!

4. Close with nylon lids and immediately store them in the cold: cellar, basement or refrigerator. You will be able to eat such a tasty treat only in a month, not earlier!

How to prepare containers for salting

Preparing jars for preservation is a very important step.

The jars must first be thoroughly washed with soda. It is necessary to wash both outside and inside. Then rinse everything thoroughly so that no traces of soda remain.

Next, the jars are left to drain and warm up if you washed them with cold water. The fact is that a cold jar can burst when exposed to hot steam.

Next, the container is sterilized. The classic method is steam sterilization from boiling water. An old kettle is used for this. The teapot's spout is closed, and instead of a lid, a grate or a special device is placed under the neck of the jar.

Then boil water in a kettle and place a jar on top. Hot water vapor destroys all pathogenic microflora.

IMPORTANT! Metal lids for seaming also need to be sterilized. This can be done in boiling water.

Salted tomatoes with vinegar for 3 liters

This is a traditional preparation recipe. Which is prepared hot, then wrapped and let stand until cool. They are perfectly stored both in the cellar and in the apartment.

You need 3 kg of tomatoes, 40 g of granulated sugar, 35 g of table salt, vinegar, 1 onion, bell and peppercorns, garlic, dill, bay and cherry leaves.

1. Tomatoes, onions, garlic and bell peppers must be washed and peeled.

2. Cut the onion into pieces and place the circles in a container (3 l).

3. Cut the pepper into 4 parts and put it in the same way, add bay and cherry leaves, dill, garlic and allspice.

4. Add tomatoes, filling the entire jar completely.

5. Pour boiled water and let it brew for 10 minutes.

6. Pour water into a saucepan, mix with salt and granulated sugar.

7. Pour vinegar and the resulting brine into the container, cover with a lid, and roll up.

8. Reservoirs should be turned upside down and covered with a warm blanket.

It is recommended to leave them for 6 hours so that the snack can cool down. Store in a cool place.

Common mistakes

The jars were not thoroughly sterilized. Because of this, microbes enter the canned food and cause fermentation. Banks explode.
Violation of the recipe. Until you gain experience and understand which ingredient is responsible for what, it is better to follow the recipe for cooking tomatoes.
Sealing is not airtight. There are recipes where tomatoes are salted “under pressure” or with ordinary plastic lids. But, if the jars are rolled up, then the sealing must be completely sealed.
Incorrect storage conditions. Cans should not be placed near heating appliances, in damp rooms or in the sun.

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.

Ingredients for a 2 liter jar:

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.

Answers to frequently asked questions

What is the difference between salted and pickled tomatoes?

Vinegar or lemon is added to the marinade, and only salt is added to salted tomatoes.

What's the best recipe?

It’s better to start with “classic” recipes: with marinade and just salt. The fewer ingredients in the recipe, the easier it will be for you. Then you can add new preservation methods to your cookbook.

Is it necessary to turn the jars over?

No, but this is the easiest way to check the tightness of the seal.

What tomatoes to use for canning?

Choose medium-sized fruits with a dense structure. There is a greater chance that they will not fall apart.

Salted tomatoes in a bucket, taste like barrel tomatoes

Pickling vegetables using a barrel is no less convenient and effective, especially if you have a suitable storage space.

Ingredients: tomatoes 3 kg, fresh dill 50 g, parsley and celery 5 g, currant leaves 25 g, salt 30 g and water.

You need to choose an enameled bucket, making sure that it is not damaged. Otherwise, oxidizing processes will occur.

1. It is recommended to select tomatoes that are unripe and medium in size.

2. They need to be washed and cleaned, the greens should be sorted thoroughly and rinsed with boiled water.

3. It’s time to prepare the brine: the water needs to be boiled along with salt and be sure to cool.

4. Place tomatoes and spices in a suitable container, fill with brine and cover the container with a towel or gauze.

5. You need to leave it in the house for a day and let it brew for fermentation to begin.

6. After a day, the bucket should be placed in the basement.

Pickled vegetables can be consumed after a month.

Preserving cucumber slices in tomato paste - the most delicious recipe

To be honest, this delight can also be called a salad, because the vegetables are crumbled into circles. Or you can make a green gourmet and chop the cucumbers into slices or cubes.

The trick of this recipe is that the gherkins will be stewed in tomato sauce, that is, not in the traditional way. They will turn out slightly boiled, but very appetizing and naturally delicious.

Ingredients

We will need:

Fresh cucumbers - 4-5 pcs.
Tomatoes - 4-5 pcs.
Garlic - 5 cloves
Vegetable oil - 2 tsp
Vinegar 9% - 0.5 tbsp
Coarse salt - 0.5 tsp
Sugar - 0.5 tbsp
Spices

Step by step recipe

Stages:

First of all, you need to wash each cucumber well in running water, and do the same with the tomatoes. Place them on a clean towel and let the liquid drain. Then remove the stem from the tomatoes and the tips from the cucumbers. If the skin of the gherkins is thick, remove it with a knife. But, in principle, this is not necessary.
Chop the tomatoes into large pieces. If you have a blender in the house, then you can go this way, twist them in this device until a homogeneous paste is formed to make a puree.
Or place it directly in pieces into a saucepan and put it on the fire to simmer for 6 minutes after boiling. So that they become soft and can be easily mashed.
And then take a colander and grind, you can use a sieve so that the achenes do not get into the tomato sauce.
And now the most interesting part begins - witchcraft. Combine the gherkins with the puree and place on the stove. Add the right amount of spices, such as a little ground black pepper. Pass the garlic through a garlic press. Bring this vegetable mixture to a boil and continue cooking for 10 minutes.
Now pour this treat into a sterile jar, put sugar on top and pour in vinegar and vegetable oil. Now put the jar back in the pan, put a rag or towel on the bottom, fill the jar with cool water up to the hangers and turn on low heat. The water should boil and simmer for 10 minutes.
After this procedure, remove the container and screw it with a seaming machine under the metal lid. Wrap it in a warm blanket and let it cool, after 24 hours you can take it away and lower it into the cellar.