How to pickle tomatoes in a saucepan: the best recipes with different ingredients, features of pickling in a saucepan, useful tips

The article will help you learn how to pickle red and green tomatoes for the winter in a barrel, pan, plastic bucket, jar, and even an ordinary plastic bag.

It would seem, why bother with twists today, if there is a huge amount of canned vegetables for every taste on sale all year round? Well, firstly, homemade preparations are definitely tastier.

Secondly, there is confidence that they are prepared from fresh vegetables, in compliance with sterility rules.

Thirdly, home preservation is cheaper. If the grandmother did not share her signature recipe for pickling tomatoes with the young housewife, those presented below will help.

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.
Advice! Green tomatoes contain a lot of solanine, which is poisonous. Some of it decomposes when salted, but a lot of unripe salted tomatoes cannot be consumed right away.
The size of the tomatoes is also important. In order for the salting to be uniform, they should be approximately the same in size.
The last point is the sugar content. For proper fermentation, it must be high, so choose sweet tomatoes.

Advice! In order for the salt to penetrate inside the tomatoes faster, they are pricked in several places in the area of the stalk.

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. The 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.

Important! Fermentation in a small volume is worse.

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.

Pros and cons of pickling green vegetables in a saucepan

In villages, they usually pickle the crops in barrels and keep them in the cellar. It is difficult for a city dweller to cope with this task, so one should proceed from the conditions of the apartment. You can easily pickle unripe fruits using a regular saucepan. This method has its advantages and disadvantages.

The advantages of this salting include:

ease of preparation: even a novice housewife can handle the job;
variety of recipes;
speed of preparation: pickles will be ready in a couple of weeks, and according to some recipes – in a few hours;
rich taste and aroma, like barrel preparations;
The cold salting method preserves all the beneficial properties of the crop.

One of the disadvantages is that such pickles are stored only in a cool place. If there are a lot of them, then it is necessary to equip a suitable room.

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.

Important! You can only use enamel cookware; any other will oxidize.

You will need:

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.

Preparation:

The washed vegetables are placed in a pan along with spices, herbs and peeled garlic.
Prepare the brine by adding mustard.
Pour it into a saucepan and let it sit in the room for about 5 days.
Important! To prevent the tomatoes from floating, place a wooden circle or pan lid on top, placing a piece of white cotton fabric under it.
Take it out into the cold, but not into the frost.
After a month, you can take a sample.

Lightly salted tomatoes in a pan in 5 minutes

You can marinate vegetables according to this recipe for 5 minutes. You need to wait 12-20 hours for the finished snack, depending on your preference for the degree of salting. For this I take cherry tomatoes. They are suitable for light salting both in structure and size. Those who are especially impatient may cut them in half. This reduces the time by a few more hours.

Ingredients:

1 kilogram of cherry tomatoes carried sprigs;
2 level tablespoons of salt;
1 teaspoon sugar;
dill and 1 cap;
2-3 bay leaves;
4 cloves of garlic;
4 peas of allspice;
half a teaspoon of coriander seeds;
3 tablespoons 9% vinegar;
1 liter of water.

The first step is to prepare the brine . We will need it cooled, so we need to cook it first. While the liquid is infused, we will prepare the following ingredients.

So, to prepare the pickling brine, you need to pour water into a saucepan and put it on fire. Add salt and sugar and dissolve them completely. Add pepper, coriander and crumble the bay leaf with your hands. After boiling, boil for 4 minutes and add vinegar. Turn off the stove.

Place the tomatoes in a dry, clean saucepan , cover them with torn dill and finely chopped garlic.

As soon as the brine has cooled a little and its temperature is approximately 50-60 degrees, they need to pour the dishes with vegetables.

Leave on the counter for a couple of hours and then put in the refrigerator overnight .

Already in the morning you can have a healthy snack for breakfast. This tasty treat is very refreshing and uplifting. The taste is unusually aromatic, sweet, with a piquant sourness. I can describe it forever. It’s easier to just take it and try it!

As soon as the time comes for the first greenhouse tomatoes, salting is in full swing. In addition to winter preparations, I definitely prepare quick pickles. Without them, not a single holiday is possible. Even in everyday life, they are constantly present on the table, especially in the summer.

I have tried many recipes and each of them is special and delicious in its own way. How do you most often salt tomatoes? Which method is the most favorite and winning? Share secrets and life hacks for preparing salted vegetables. Did you like this article? Save it on social networks and use it. Share your results with us in the comments. See you soon!

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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.

Warning! The enameled bucket should not have any damage on the inner surface.

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.

Salting:

Boil water with salt and cool.
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.
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.
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”.

You will need:

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.

Salting:

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.
The bottom layer of pickles consists of tomatoes and garlic; it is topped with herbs and spices.
The layers alternate, with spices on top.
Fill the fermentation with the prepared brine, set the oppression, placing a thin napkin and a ceramic plate down.
After a couple of days, the bucket is taken out into the cold.

Important! Green tomatoes take longer to ferment than red ones.

How to quickly cook lightly salted tomatoes

You will need:

Firm tomatoes of the same size (cream, budenovka). You can have brown ones - 1-1.5 kilograms.
Salt.
Greens for stuffing are at your discretion - I took ½ bunch of dill, cilantro, parsley. If possible, you can add basil and celery.
Garlic - one head.
If desired, you can add chilli peppers to the filling.

Quick, lightly salted tomatoes are very easy to prepare; they are also called daily tomatoes, since the next day the small tomatoes will have time to salt enough and absorb the aroma of herbs and garlic. You can make dietary borscht from these tomatoes - the frying will be aromatic and piquant.

So, let’s prepare delicious lightly salted tomatoes:

Wash firm, undamaged tomatoes well and place them on a towel to dry. Then we cut each tomato lengthwise in the middle, but not all the way, so that it looks like a slightly open book. We take coarse table salt and generously sprinkle the inside of the tomato on both sides and place it in the container where they will be cooked - this can be a pan, a bowl or a regular plastic bag.

Now we prepare the filling for stuffing the tomatoes. The greens must be washed and dried well. I pre-soak it so that it is filled with moisture, and excess nitrates also go into the water. Press the peeled garlic using a crusher, although it can be finely chopped with a knife. Finely chop the dried herbs and mix well in a bowl with the garlic. If you like spicy things, you can add hot pepper to the filling by first grinding it in a blender or chopping it with a knife.

Now we take a teaspoon (although this process can be done manually) and fill the future lightly salted tomato with the filling. We place the stuffed tomatoes in a pan in layers, on top of each other, and wrap the top well with cling film or a plastic bag in order to create the so-called greenhouse effect.

We leave lightly salted tomatoes with garlic in the kitchen for 2-3 hours, after which we put them in the refrigerator for a day. If you are preparing lightly salted tomatoes with garlic and herbs in a bag, then put them in an additional bag and then in a bowl, since juice will be released during pickling.

When the tomatoes are small in size, the very next day you will enjoy a fragrant, juicy, spicy tomato. This is a real fairy tale in the summer heat!

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.

You will need:

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.

Salting:

In this case, the jars must not only be washed clean, but also sterilized. Clean greenery is placed at the bottom.
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. Attention! When laying tomatoes, leave an empty space of 5-7 cm up to the neck of the jar.
Salt and granulated sugar are poured directly on top of the tomatoes, and vinegar is poured there as well.
The jars are filled to the top with cold boiled water.

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.

Video on how to salt tomatoes in 40 minutes

If all the recipes proposed today involve a quick salting process, but still offer to infuse the finished dish for a day or even two, then here you will need to let them stand for only 40 minutes. When there is not even a day for the fruits to pickle, this method will be very useful.

I use it when I suddenly have guests on my doorstep. Or when you boil potatoes and want something salty to go with it. The method is simple, see for yourself.

And I also do it this way. I take out the middle, cut it into cubes and mix it with all the ingredients of the marinade in a bowl. Then I put everything back.

In this case, the ambassador is more uniform. And it won’t happen that you put salt in one tomato, but don’t put it in another.

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.

Advice! The best salted barrel tomatoes come from fruits of the same size and blanche ripeness.

Salting:

The pan is scalded with boiling water. The bottom is covered with half of the greenery.
Lay out the tomatoes: harder ones on the bottom, softer ones on the top. Cover with the remaining greens.
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.

Most popular recipes

Green tomatoes pickled in a saucepan are an excellent option for preparing a small amount of pickling. It is very convenient to store such a container on the balcony until the first frost. IMPORTANT! When salting using the cold method, only enamel dishes are used. Otherwise, the tomatoes will acquire a metallic taste. And the dishes themselves will oxidize.

Burning tomatoes

To prepare you will need:

4 kg of green tomatoes;
4-5 bay leaves;
8-10 peas of allspice;
5-6 dill umbrellas;
2 tsp mustard powder;
1 clove of garlic;
Hot pepper to taste.

Initially, the brine is pre-prepared at the rate of 30 grams per 1 liter of water. salt and 15 gr. Sahara. The amount of brine will depend on the size of the tomato. They must be completely covered with the solution.

Heat the water and add the bulk ingredients. Bring the solution to a boil, stir, add mustard and allow time to cool. Next, wash the tomatoes, place them in a pan, add garlic and the remaining ingredients. Pour the prepared brine over the tomatoes and leave for 5 days at room temperature.

Attention! To prevent the tomatoes from floating, place a lid or wooden weight on the surface of the tomato with the solution. After 5 days, the tomatoes are taken out to a cool place. After a month, the tomatoes are ready.

How to pickle tomatoes in a bucket

A bucket is also suitable for pickling tomatoes. The main thing is that it is enameled or made of food-grade plastic.

Ingredients:

3 kg of tomatoes;
Celery and parsley to taste;
20-25g currant leaves;
50 gr. dill umbrellas.

The brine is prepared based on 3.5 liters, you will need 300g. salt. The water is heated, salt is added, and brought to a boil. The salt should completely dissolve. Then the solution is removed from the heat and left to cool.

All components are thoroughly washed. The greens are doused with boiling water, divided into 3 parts and laid in layers. The first layer of greens is placed on the bottom of the bucket, then the tomatoes, then again the greens and tomatoes, and the rest of the greens on top. Everything is filled with brine. The last layer is covered with clean gauze or an ironed towel and a load is placed on top. Leave the bucket in this form for 1 day. This time is enough to start the fermentation process. Then we take it out to a cool place for 1 month. This could be a balcony or a basement.

Salted tomatoes in a pan with garlic and onions

This cooking recipe can be considered the fastest. In just 2 hours you will be able to taste the salted tomatoes.

Main ingredients:

600gr. sweet tomato;
½ clove of garlic;
2 pcs. onions;
Greens to taste.

All components are washed with water. The tomatoes are cut into 4 parts, the greens are finely chopped. The onion is cut into half rings.

Marinade ingredients:

60g sunflower oil;
30 gr. soy sauce;
5 gr. liquid honey;
½ teaspoon ground black pepper;
20gr. salt;
25gr. Sahara;
30 gr. 9% vinegar;
2g. ground coriander and mustard.

To prepare the marinade, mix all ingredients using a whisk in a separate container. Tomatoes, onions and garlic are mixed well in a pickling pan. Add the prepared marinade there and mix everything thoroughly. Leave the mixture for 1 hour at room temperature. Then refrigerate for another 60 minutes. After this, the vegetables are ready to eat.

Tomatoes with cherry and currant leaves

The taste of these tomatoes is very close to those that were cooked many years ago in wooden barrels and tubs.

Components:

2 kg of ripe tomatoes;
1 PC. hot peppers;
1 bunch of dill;
4 pcs each of currant and cherry leaves;
1 horseradish leaf;
35gr. salt;
10g. Sahara;
1 liter of water.

We thoroughly wash all components. Dry the greens with a towel. We pierce the tomatoes in places near the stalk. Place ingredients such as dill, horseradish and tomatoes into the prepared pan, placing aromatic cherry and currant leaves between them. If you like, you can add pieces of hot hot pepper.

To make the brine, boil water and dissolve salt and sugar in it. Leave it until it cools completely. After this, pour the marinade over our tomatoes, cover with a lid and put them in a cool place for 30 days. After a month, the salted tomatoes are ready.

Stuffed salted tomatoes in a pan

Any vegetables are suitable for stuffing tomatoes. In our recipe we use simple white cabbage.

You will need:

dense red tomatoes – 1.8 kg;
white cabbage – 2 leaves;
hot pepper – 1 pc.;
cilantro, basil and parsley - 5 sprigs each;
bay leaf – 1 pc.;
allspice – 4-5 peas;
salt – 90 g;
water – 2 liters

First of all, prepare the marinade. In a separate container, boil water, dissolve salt in it, add pepper and bay leaf. Let the resulting solution cool.

Finely chop the hot pepper, pass the garlic through a press. Place greens on pre-washed cabbage leaves. Roll the sheets into a tube and chop them finely. Then mix in a container with pepper and garlic. We wash the tomatoes and cut them in the shape of a cross in the area of the stalk and stuff them with cabbage filling, herbs, garlic and pepper.

Place the stuffed tomatoes in a saucepan, pour in the marinade, place a press on top and leave at room temperature for a day. After 24 hours, the tomatoes will acquire a lightly salted taste. And after 3 days the tomatoes will be well salted and you will be able to treat your friends, family and friends with a delicious snack.

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.

Required:

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.

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

Salting:

Ripe tomatoes are pricked in the stalk area.
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.
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.
Take it out into the cold after a couple of weeks.

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 :

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

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.

Advice! For harvesting, only barrels made of hardwood are chosen.

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.

Advice! Ideally, you need spring water; if this is not available, use boiled water.

Salting:

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

Spicy salted tomatoes for the winter with horseradish and pepper

You can use this option if there is no need to add vinegar.

An important recommendation: to prevent the fruits from cracking, it is advisable to pierce them with matches.

1. You should choose red or pinkish ones with fairly thick skin and medium size.

2. Wash them and clean them thoroughly.

3. Remove the stalk and pulp with seeds from the pepper, then cut into rings. Also spicy.

4. Garlic and horseradish root should be cut into strips.

4. Tear the washed celery leaves into small pieces.

6. Wash the container with saline solution and rinse with water.

7. Place spices and tomatoes (more densely) on the bottom of the container.

8. Prepare a solution of salt and water in a saucepan, pour into a container and store for 3 days.

When time has passed, remove the reservoir. If mold is visible, it must be removed. Pour the brine into the pan and wait until it boils, then pour over the tomatoes, cover with a lid and roll up.

Wait until the pickles harden completely.

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.

Salting:

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

With mustard

Time: 30-40 minutes (+ 1.5-2 days).
Number of servings: 7-10 persons.
Calorie content: 33 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty: easy.

Another interesting option for preparing tomatoes is to grind them with mustard. The recipe is simple and straightforward, so even a novice cook can handle it. If everything is done correctly, then within a day and a half to two days you will be able to please yourself with a fragrant, piquant appetizer made from ripe tomatoes. Based on the quantity of products, the pickle is designed for 8 servings.

Ingredients:

dry mustard – 12 tsp;
vegetables – 8 kg;
salt – ½ tbsp.;
allspice and bitter pepper (ground) - ½ tsp each;
water – 5 l;
bay leaf – 6 pcs.;
black currant leaves - 5 pieces.

Cooking method:

Place the cream in a large, deep container. Intersperse each layer with currant leaves.
Boil water, add salt, then cool.
Add mustard to the brine, mix thoroughly and leave until the marinade becomes clear.
Pour over the tomatoes and place pressure on top.
Salt in a cool place for 1.5-2 days.

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.

Required:

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.

Salting:

Everything except the tomatoes is placed at the bottom of the dish.
Place the tomatoes tightly.
Fill the brine to the top and cover with plastic lids.
Let it ferment in the refrigerator or basement for 10 days.
Advice! The end of the fermentation process can be determined by the turbidity of the brine.
Each jar is filled with tbsp. l. calcined oil to prevent mold.
The product is ready in 1.5 months.

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.

You will need:

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.

Salting:

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

Attention! Pickled tomatoes will retain a dense consistency. To keep them soft, blanch them for 2-3 minutes before laying.

With garlic and herbs

Time: 30 minutes (+1.5 days).
Number of servings: 2-3 persons.
Calorie content: 30 kcal.
Purpose: pickles.
Cuisine: Russian.
Difficulty: easy.

A fragrant, delicate, excellent snack for all occasions - lightly salted red tomatoes with garlic and herbs. This option is suitable for a family dinner or a holiday feast . Anyone who prefers spicy pickles will definitely love this dish. For a simple recipe you will need some ripe tomatoes, garlic, salt, granulated sugar and fresh herbs.

Ingredients:

cream – 10 pieces;
sugar – 1 tbsp. spoon;
water - liter;
garlic – 8 cloves;
salt – 2 tbsp. l.;
dill - 1 bunch.

Cooking method:

Peel the garlic. Crush under pressure. Finely chop the dill. Mix in one container.
Make cross-shaped cuts on both sides of the washed tomatoes. Fill with the resulting mixture.
Place fruits in a large bowl. Pour a cold marinade of water, sugar and salt over them.
Salt vegetables under pressure at room temperature. The appetizer will be ready in 1-1.5 days.

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:

tomatoes;

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

Advice! When scrolling in a meat grinder, it is better to put a plastic bag over its hole, otherwise tears are guaranteed.

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

Salting:

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

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!

Cold salted tomatoes allow you to preserve the vitamin-rich vegetable for the winter with maximum benefit. Lactic acid fermentation, which occurs during cold salting, enriches the product with useful lactic acid. It is a natural preservative and will not allow the tomatoes to spoil.

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.

You will need:

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.

Salting:

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

Tips and tricks

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

Be sure to cut off the stem and puncture any size vegetable.
If you are not going to pickle the whole tomatoes, then choose elastic fruits, otherwise the pulp may fall out when cutting.
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.
It is best to use table vinegar for pickling, not apple cider vinegar. Some recipes allow the addition of citric acid.
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.

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.

Advice! Mold will be less of a concern if you sprinkle mustard powder on top of the napkin or simply soak it with mustard solution.

How to grind tomatoes

There are many options for how to prepare lightly salted tomatoes. To get fragrant, beautiful and very tasty tomatoes, you need to familiarize yourself in detail with the technology of the culinary process and strictly follow it. First, prepare all the ingredients, and then proceed directly to salting. Here are some useful tips to help you properly grind red fruits:

To make vegetables more tasty and aromatic, they are salted in pieces (cut into 4 parts) or pierced with a toothpick in the area of the stalk. In addition, they are better salted.
Lightly salted tomatoes are made in glass containers, pans, and bags. It is convenient when the container is wide and spacious.
To enhance the taste, you can stuff the fruits (red, green). Garlic, herbs (parsley, dill, onions, cilantro), cabbage, lettuce or hot peppers are often used as filling.
After pickling, it is better to store tomatoes in the refrigerator, because this way they last longer. Another secret: to prevent the lightly salted appetizer from turning sour, the lid of the jar must be greased from the inside with mustard.

What varieties of tomatoes to choose

It is recommended to take firm, undamaged, unripe vegetables for pickling . The “cream” variety, cherry tomatoes and similar options are perfect. You can harvest red, yellow and green fruits. The yellow ones are sweeter, while the green ones have a sour, piquant taste. It is desirable that all fruits for pickling be the same size and the same level of ripeness.

How much to salt tomatoes

The duration of pickling, as a rule, depends on the specific recipe, the desired result, the method of fermentation and the variety of tomatoes. The average cooking time for lightly salted tomatoes ranges from one day to several weeks. In some cases it will take about 1-2 months. For example, hot salting lasts 3-7 days, and cold salting lasts from 2 to 4 weeks. You can also prepare vegetables for the winter.

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Lightly salted tomatoes slices with vinegar

This is the fastest recipe from my piggy bank. Literally 2 hours and you're done. At the dacha, for a quick meal, it just pops in and is always eaten without a trace!

Ingredients:

Tomatoes - 1 kg.
Salt - 2 tbsp. l.
Sugar - 4 tbsp. l.
Vinegar 9% - 40 ml.
Vegetable oil - 40 ml.
Mustard - 1 tsp.
Garlic - 5 cloves.
Dill - a bunch.

Cutting tomatoes into slices significantly reduces pickling time. The taste is very interesting, sweet and sour. I haven’t tried replacing vinegar with lemon juice; I’ll leave these experiments to you. But I think the taste will be different and not for everyone.

This recipe has a good combination and I really liked it! I also tried it without vinegar and lemon juice - also excellent. You need to finely chop the dill and squeeze the garlic into it.

Add sugar, salt and mustard there. And also add vinegar and vegetable oil.

Mix everything very well and we will get a beautiful, green, thin paste.

Wash the tomatoes and cut them into slices, simultaneously cutting out the hard place where the branch is attached.

And then put it in a bowl, immediately pouring it with our marinade. The aroma is incomparable! I want to try it right away, but I still need to let them sit for a couple of hours, stirring gently from time to time.

Someone will say that these are not lightly salted tomatoes, but already pickled tomatoes, since the recipe contains vinegar. Technically, this is true, but in terms of taste, they turn out lightly salted, which is what is actually required of them.

Leave at room temperature. Delicious tomatoes are ready very quickly.

And juicy and spicy, with a pleasant sweet and sour taste. Class!